Yummy Paneer Shawarma Recipe

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Directions

For the paneer Shawarma

• In a blender, add onion, cumin seeds, cinnamon, lemon juice, honey, green chilies and salt and blend to a smooth paste.
• Transfer this mixture in a bowl and add the paneer cubes and mix it gently and keep it aside.
• Heat the oil in a non-stick pan and fry the coated paneer cubes, along with the paste for 2 to 3 minutes or till it turns golden in color all the sides.

For The parsley hummus

• In a blender, add boiled kabuli chana,curd, chopped garlic, curd, lemon juice, green chilies, olive oil and salt and blend till smooth.
• Transfer the hummus into a bowl and keep it in the refrigerator for 1 hour.

For the Roti

• In a bowl, add wheat flour, oil, salt and enough water and knead into a soft dough.
• Divide the dough into equal portions and roll out each portion of the dough into a 150 mm. (6”) diameter thin circle dust a little whole wheat flour.
• Heat a non-stick tawa (griddle) on a high flame and when the tawa is hot, place the roti gently over it.
• Cook it till small blisters appear on the surface and turn over the roti and press all over lightly using a muslin cloth till it puffs up.
• Apply oil on both the sides and cook for a few more seconds and transfer it on a plate and keep it aside.

How to proceed

• Place the roti on a dry and clean, flat surface and apply half the prepared hummus evenly on one side of the roti, place half the paneer shawarma in the center, sprinkle 1 tablespoon mint leaves and half the tomatoes and roll up the roti and serve it hot.

• Serve paneer shawarma immediately else it will become mushy and tasteless.
• You can add mayo instead of hummus.

• Amt 322 gm
• Energy 184 cal
• Protein 11.1 gm
• Carbohydrates 28.0 gm
• Fat 3.4 gm
• Fiber 1.4 gm

Meghna Nath