Paneer frankies (wraps)

Step by Step

Step 1

Bring the oil to medium-high heat in a wok or sauté pan and fry the onion for 5 minutes, or until turning golden. Mix in the green pepper and cook for 5 minutes more. Add the turmeric, vadouvan spice blend, deggi mirch and tomato purée, then stir over a low heat for 3-5 minutes to cook out the spices.

Step 2

Add the paneer and stir through until evenly coated in the spices and other ingredients. Off the heat, mix in the coriander, chaat masala and salt, to taste.

Step 3

Warm a wrap according to pack instructions, to make it more pliable. Place on a sheet of foil or baking parchment, if liked (this helps them to stay tightly rolled if serving later). Place 2 lettuce leaves in the middle, facing each other. Cover the lettuce with 1/2 the paneer filling. Fold in the narrow edges, while using the longer edges to roll the filling into place, as you would a wrap.

Step 4

Seal with the foil or paper and cut in ½, to serve. If you’re serving these later, pop them into a sealable tub to keep them from drying out. These can be made up to 4 hours ahead.