1. Prepare a soft dough using multigrain flour and water, then roll it into a thin roti.
2. Heat olive oil in a pan and sauté chopped onion and green bell pepper for a few minutes.
3. Add paneer, peanuts, chilli powder, chaat masala, and salt. Mix well and cook for 3–4 minutes.
4. Place the paneer-peanut mixture over the roti and spread it evenly.
5. Fold the roti into a wrap and lightly toast it on the pan until crisp on both sides.
6. Serve the Paneer-Peanut Crunch Wrap hot.
Aashirwaad multigrain flour | 50 Gram
Paneer | 100 Gram
Peanuts | 2 TBSP ( 16g )
Onions | 2 TBSP ( 20g )
Bell Peppers, Shimla Mirch, Green | 0.5 Piece(s) ( 22.5g )
Chilli Powder | 0.25 tsp ( 0.675g )
Chat Masala (tsp) | 0.25 tsp ( 1.05g )
Olive Oil | 1 TBSP ( 13.5g )
Salt | 0 As Per Requirement ( 0g )
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Yes, you can exchange oils as follows:
1TBSP ghee = 1 TBSP olive oil= 1 tbsp mustard oil = 1 TBSP coconut oil
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