Description
This delicious Roti Wrap recipe features soft, homemade wheat flour flatbreads filled with a flavorful sautéed paneer and vegetable mixture, seasoned with aromatic spices and fresh cilantro. Perfectly folded and lightly warmed to melt the cheese inside, these wraps make for a satisfying vegetarian meal or snack.
Ingredients
Scale
Dough
- 1 1/2 cups wheat flour
- 1/2 tsp salt
- 1/2 cup lukewarm water (or more as needed)
- 2 tsp oil
Filling
- 1 Tbsp oil
- 1/2 cup onions, diced
- 1 cup paneer (Indian cheese), small cubes
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 3/4 cup colored bell peppers, diced
- 1/2 cup cilantro, chopped
Assembly
- 1/2 tsp salt (additional for dough folding)
- 1 Tbsp oil (for cooking filling)
- Choice of chutney or sauce (optional)
- Additional cheese for filling (optional)
Instructions
- Prepare the dough: In a bowl, combine 1 1/2 cups wheat flour and 1/2 tsp salt. Gradually add water in 2 Tbsp increments, mixing continuously to avoid a watery dough. Once combined, add 2 tsp oil and knead until smooth.
- Rest the dough: Cover the dough and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
- Sauté the onions: Heat 1 Tbsp oil in a pan over medium heat. Add diced onions and sauté until translucent, about 1 minute.
- Cook paneer and spices: Add cubed paneer to the pan along with 1/2 tsp salt, chili powder, cumin powder, and coriander powder. Cook for about 1 minute, stirring to evenly coat the paneer with spices.
- Add vegetables and herbs: Stir in 3/4 cup diced colored bell peppers and sauté for 30 seconds. Then mix in 1/2 cup chopped cilantro. Remove from heat and set the filling aside.
- Shape the dough balls: Divide the rested dough into golf ball-sized portions. Dust your work surface with all-purpose flour.
- Roll and fold the dough: Roll each dough ball into a small circle. Brush lightly with oil, fold into a triangle, then roll again to form an approximately 8-inch circle.
- Cook the flatbread: Preheat a pan over medium-high heat. Carefully place the rolled flatbread onto the pan and cook until brown spots appear on both sides, flipping as needed.
- Slice for filling: Place the cooked flatbread on a cutting board. Cut from the center along one side to create an opening for stuffing.
- Fill and fold: Place the prepared paneer and vegetable filling inside the cut flatbread along with your choice of chutney or sauce and cheese if desired.
- Warm and serve: Fold the roti into a triangle shape enclosing the filling. Warm briefly on the pan just enough to melt the cheese. Serve hot for the best taste.
Notes
- You can adjust the water quantity while kneading dough depending on flour absorbency for a soft dough.
- For a spicier wrap, increase chili powder or add fresh chopped chilies.
- Use other vegetables like spinach or mushrooms as desired in the filling.
- The dough can be prepared ahead and refrigerated for up to 24 hours.
- Serve with mint chutney, tamarind sauce, or yogurt-based dips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Indian
