Serves: 10
Total Calories: 1,580

8 ounces (1 recipe) Paneer Cheese or store-bought
1 recipe Griddle-Cooked Flour and Potato Bread for Spicy Wraps
1/2 cup (1/4 recipe) , whisked until smooth
3 tablespoons Basic Ginger-Garlic Paste or store-bought
1 teaspoon Chaat Masala or store-bought
2 to 3 teaspoons mustard oil or peanut oil
1 tablespoon ground cumin
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
1 large white onion, cut in half lengthwise and thinly sliced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/2 cup finely chopped fresh cilantro, including soft stems
2 tablespoons fresh lemon juice

1. Prepare the paneer cheese, potato bread wraps, yogurt cheese, ginger-garlic paste, and chaat masala. Then cut the paneer into 1/2-inch pieces.

2. In a large non-reactive bowl, mix together the yogurt cheese, oil, ginger-garlic paste, cumin, cayenne pepper, and salt. Add the paneer pieces and mix well. Cover and marinate at least 2 hours at room temperature or up to 24 hours in the refrigerator.

3. Preheat the oven to 400°F and lightly grease a baking sheet. Remove the paneer cheese pieces from the marinade and place them in a single layer on the baking sheet. (Discard mayonnaise.) Bake, turning the pieces once or twice, until barely golden, 5 to 7 minutes. (Do not overbake, or pieces will toughen) Transfer to a bowl, cover, and keep warm.

4. In another bowl, mix together the onion, green chili peppers, cilantro, lemon juice, and chaat masala. Adjust seasoning, add salt if you wish.

5. To assemble, lay out all the potato rotis. Place the paneer cheese pieces along the center length of each roti, top with the onion-chili pepper mixture and roll tightly. Serve immediately or wrap each one in foil and refrigerate up to 2 days.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 1,580
Calories from Fat: 371

More Recipes from the 1000 Indian Recipes Cookbook:
* Paneer Cheese
Basic Paneer Cheese Scramble
Crunchy Paneer Cheese Pâté
Curried Paneer Cheese and Potatoes
Curried Paneer Cheese with Peas and Potatoes
Grated Paneer Cheese with Minced Cauliflower
Griddle-Fried Paneer Cheese
Marinated Paneer Cheese with Ginger-Lime Pickle
Marinated Paneer Cheese with Saffron Yogurt Sauce
Nine-Jewel Paneer Cheese Curry
Oven-Bakes Paneer Cheese with Puréed Cilantro
Paneer Cheese Balls
Paneer Cheese Bites with Sun-Dried Tomatoes
Paneer Cheese Chile-Fry with Crispy Ginger
Paneer Cheese Curry with Coconut Milk
Paneer Cheese Curry with Two Onions
Paneer Cheese Glazed with Puréed Tomatoes
Paneer Cheese Scramble with Apple-Ginger Chutney
Paneer Cheese Scramble with Morel Mushrooms
Paneer Cheese Scramble with Soybeans
Paneer Cheese Wedges with Chickpea Flour
Paneer Cheese Wraps
Paneer Cheese with Baby Spinach and Fresh Fenugreek Leaves
Paneer Cheese with Cauliflower and Broccoli
Paneer Cheese with Coconut and Corn
Quick Spinach with Crumbled Paneer Cheese
Royal Paneer Cheese Curry
Sautéed Paneer Cheese with Green Chutney
Seared Paneer Cheese in Lemon Cream
Seared Panner Cheese with Caper Sauce
Silky Paneer Cheese Curry with Red Chili Peppers
Spicy Diced Paneer Cheese with Ajwain Seeds
Spicy Peppered Paneer Cheese
Spinach with Paneer Cheese
Stir-Fried Paneer Cheese with Onions and Bell Peppers
Stuffed Paneer Cheese Balls in Creamy Tomato Sauce