Paneer Shawarma

About Paneer Shawarma

Ingredients

• Cottage cheese (paneer), cut into slabs 350 gms
• Wheat flour chapattis 4
• Garlic 9 cloves
• Cumin seeds ½ tsp
• Medium onion, roughly chopped 1
• Lemon juice ½ tbsp
• Green chilli, finely chopped 1
• Olive oil 2 tbsps + for grilling
• Salt to taste
• Mayonnaise ¾ cup
• Tahini 2 tbsps
• Large beetroot, boiled, peeled and cut into thin strips 1
• Medium carrots, peeled and cut into thin strips 2
• Iceberg lettuce, shredded ½ cup

How to Make Paneer Shawarma (Stepwise Photos)

Method

1. Put 6 garlic cloves, cumin seeds, onion, lemon juice, green chilli, 2 tbsps olive oil and salt in a blender jar and blend to a fine paste.
2. Spread this paste on both sides of all the cottage cheese slabs. Set aside to marinate for 1 hour.
3. Heat some olive oil in a non-stick tawa. Place the marinated cottage cheese slabs on it and grill, turning sides, till both sides are golden and evenly done.
4. Heat chapattis on the same tawa.
5. Take mayonnaise and tahini in a bowl and mix well. Roughly chop remaining garlic cloves and add to the bowl and mix well.
6. Place each warm chapattis on the worktop. Spread a spoonful of the mayonnaise mixture on them. Top with beetroot and carrot strips and lettuce.
7. Cut grilled cottage cheese slabs into fingers and place on the lettuce. Bring the ends of the chapattis together and wrap.
8. Wrap these wraps in fancy paper napkins, keep them on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps