Chefstoppe || Mexican Kebab Roll ( Wraps and Rolls)

Prep Time

10 mins
Cook Time

8 mins
Serving
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Ingredients

Grocery List

2 tsp cocoa powder

2 tsp chilli powder

2 tbsp fresh thick curds (dahi)

4 tsp finely chopped garlic (lehsun)

1 tbsp cornflour

1 tsp dried oregano

3 tbsp oil

salt and to taste

8 paneer (cottage cheese) , cut into 25 mm (1

8 onions , cut into 25 mm (1

8 pieces babycorn , cut into 25 mm (1

8 capsicum , cut into 25 mm (1

8 pieces mushroom , blanched

1 tbsp oil for cooking

4 rotis or tortillas

1 recipe sour cream

1 cup finely chopped spring onions

1 tsp dry red chilli flakes (paprika)

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Source : tarladalal

Direction

How To Prepare?

1. Combine the paneer cubes, onion cubes, babycorn, capsicum cubes, mushrooms and half the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes.

2. On a satay stick, arrange 2 pieces each of paneer cubes, onion cubes, babycorn, capsicum cubes and mushrooms. Repeat with the remaining ingredients to make 3 more satays.

3. Heat a non-stick tava (griddle) and cook the satays on a medium flame using oil till the vegetables are light brown in colour from all the sides. Keep aside.

4. Place a roti on a clean dry surface and spread ¼th of the sour cream over it.

5. Slide the mexican kebabs from 1 satay stick in a single row in the centre of the roti, gently using a knife.

6. Arrange ¼ cup of spring onions and sprinkle ¼ tsp of chilli flakes over it.

7. Finally spread ¼th of the remaining marinade over it and roll it up tightly.

8. Repeat with the remaining ingredients to make 3 more rolls.

9. Wrap a tissue paper around each roll and serve immediately.