Paneer Role

Ingredients

Paneer (cottage cheese) cut into slabs 350 grams

Rotis wheat flour 4

Garlic cloves 9

Cumin seeds 1/2 teaspoon

Onion 1 medium

Juice of ½ lemon

Green chilli finely chopped 1

Olive oil 2 tablespoons

Salt to taste

Oil for grilli

Mayonnaise 3/4 cup

Tahini 2 tablespoons

Beetroot peeled and cut into juliennes 1 large

Carrots peeled and cut into juliennes 2 medium

Iceberg lettuce shredded 1/2 cup

Method

Step 1

Grind together 6 garlic cloves, cumin seeds, roughly chopped onion, lemon juice, green chilli, olive oil and salt to a fine paste.

Step 2

Spread the prepared paste on both sides of cottage cheese slabs. Set aside to marinate for 1 hour.

Step 3

Heat some oil in a non-stick tawa. Place the marinated cottage cheese slabs on it and grill till golden and evenly done from both the sides.

Step 4

Heat chapattis on the same tawa.

Step 5

Combine mayonnaise and tahini in a bowl and mix well.

Step 6

Roughly chop remaining garlic cloves and add to the bowl and mix well.

Step 7

Place warm chapattis on the worktop. Spread a spoonful of the mayonnaise mixture on them. Top with beetroot and carrot juliennes and lettuce in the centre.

Step 8

Cut grilled cottage cheese slabs into fingers and place on the lettuce. Bring the ends together and wrap.

Step 9

Fold the prepared shawarmas in fancy paper napkins and serve immediately.