Paneer Shawarma

Paneer Shawarma

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 1 hour 30 minutes

Cook: 15 minutes

Method: Moderate

Course: Snack

Type: Fusion

Key Ingredients:

This shawarma is specially for the vegetarians – as delicious as the chicken ones

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

Methods

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.
Spread this paste on both sides of all the cottage cheese slabs. Set aside to marinate for 1 hour.
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.
Heat chapattis on the same tawa.
Take mayonnaise and tahini in a bowl and mix well. Roughly chop remaining garlic cloves and add to the bowl and mix well.
Place each warm chapattis on the worktop. Spread a spoonful of the mayonnaise mixture on them. Top with beetroot and carrot strips and lettuce.
Cut grilled cottage cheese slabs into fingers and place on the lettuce. Bring the ends of the chapattis together and wrap.
Wrap these wraps in fancy paper napkins, keep them on a serving platter and serve immediately.

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