A soft roti makes a useful wrap for a quick vegetable filling. This version combines Khapli rotis with paneer, peppers and carrot. Keep the filling fairly dry and let it cool slightly before rolling so the wrap holds together.
Makes: 4 wraps Prep: 15 minutes with prepared rotis Cook: 10 minutes
Ingredients
- 4 soft Khapli rotis, freshly cooked or gently reheated
- 150 g paneer, cut into small strips
- 1 small onion, thinly sliced
- 1 small bell pepper, thinly sliced
- 1 small carrot, cut into fine matchsticks
- 2 teaspoons oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- A pinch of turmeric
- Salt and black pepper to taste
- 1–2 teaspoons lemon juice, to taste
- A small handful of chopped coriander
How to make it
- Start with soft rotis. Prepare them using our Khapli roti recipe. Keep covered while you make the filling. Reheat older rotis briefly on a tawa until flexible.
- Cook the vegetables. Heat oil in a pan over medium heat. Add cumin, then onion. Cook until softened, then add pepper and carrot. Stir-fry for 3–4 minutes, keeping a little bite in the vegetables.
- Add paneer and seasoning. Add paneer, ground coriander, turmeric, salt and pepper. Toss gently and cook until the paneer is heated through. Avoid adding water; a dry filling is easier to wrap.
- Finish off the heat. Stir in lemon juice and chopped coriander. Transfer to a plate and allow steam to escape for a few minutes.
- Fill and roll. Place a quarter of the filling just below the centre of each roti. Fold in the sides, then roll firmly from the bottom. Serve immediately, or wrap in food-safe paper for your tiffin.
For a better tiffin wrap
Pack chutney separately so the roti stays intact. For a different filling, replace paneer with cooked, well-drained chickpeas. Keep packed food cool and refrigerate promptly if it will not be eaten soon; use an insulated bag and a chilled pack when transporting it.
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