A fiery and flavorful wrap made with soft paneer cubes tossed in mirchi thecha, crispy onions, and capsicum, all wrapped in a leftover roti slathered with pudina chutney. Finished with a drizzle of desi ghee for that extra indulgence!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat butter in a pan and sauté the thecha paste, then add sliced onions and capsicum until they turn crispy.
Add black salt and chaat masala to the pan and mix well.
Toss paneer cubes in the pan with the sautéed vegetables and cook for a few minutes.
Spread pudina chutney evenly on the leftover rotis.
Add the paneer and vegetable mixture on top of the chutney.
Roll the roti tightly to form a wrap and brown on both sides in the pan.
Use fresh paneer for the best texture and flavor.
Adjust the quantity of mirchi thecha based on your spice tolerance.
Warm the leftover roti slightly before assembling the roll for easier handling.
Serve immediately to enjoy the crispiness of the vegetables.
Can I use fresh roti instead of leftover roti?
Yes, fresh roti works perfectly fine and can enhance the overall taste of the roll.
What is mirchi thecha?
Mirchi thecha is a spicy condiment made with green chilies, garlic, and other spices, commonly used in Maharashtrian cuisine.
Can I make this roll vegan?
Yes, substitute paneer with tofu and use vegan butter and ghee alternatives.
How can I store leftover rolls?
Wrap them tightly in foil and refrigerate. Reheat in a pan or microwave before serving.
What can I serve with Paneer Thecha Roll?
Serve it with a side of mint chutney or a refreshing salad for a complete meal.
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