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Paneer and capsicum chapati wrap

Paneer and capsicum chapati wrap
Photo: Shafana jasmine, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Wholemeal atta240 g
  • Paneer200 g
  • Capsicum100 g (~½)
  • Brown onions60 g (~½ medium)
  • Garam masala¾ tsp
  • Kashmiri chilli powder½ tsp
  • Natural yoghurt (curd)2 tbsp
  • Sunflower or rice-bran oil1 tbsp
  • Salt¾ tsp
  • Lebanese cucumbers¾

You need

  • Large mixing bowl
  • Rolling board and pin
  • Flat tawa or non-stick dosa pan
  • Non-stick frying pan (24–28 cm)
  • Sharp knife and chopping board
  • Measuring cups and spoons
  • Lunchboxes with ice bricks

Method

  1. The night before: mix 240 g atta with a pinch of the salt and 160 ml (about ¾ cup) water in the bowl. Knead for 3 minutes into a soft dough that does not stick. Cover and rest 10 minutes.
  2. The night before: divide the dough into balls (about 30 g each) and roll each into a thin round, about 18 cm across, dusting with atta.
  3. The night before: cook each chapati on the tawa on medium-high for about 1 minute each side, until brown spots appear and it puffs. Stack them in a tea towel, cool, then wrap airtight and refrigerate.
  4. The night before: cut 200 g paneer into 1 cm strips. Slice 60 g (~½ medium) onion and 100 g (~½) capsicum into thin strips.
  5. The night before: heat 1 tbsp oil in the frying pan on medium-high for 1 minute. Stir-fry the onion and capsicum for 2 minutes, add the paneer, ¾ tsp garam masala and the rest of the ¾ tsp salt and cook for 2–3 minutes, until the paneer has golden edges.
  6. The night before: spoon out the kids' filling. Sprinkle ½ tsp chilli powder over the rest and toss for 30 seconds. Cool both on a plate, box them, and refrigerate within an hour.
  7. In the morning: warm each chapati on the hot tawa for 10 seconds a side so it rolls without cracking. Let it cool for 1 minute.
  8. In the morning: cut ¾ cucumber into thin sticks. Spread 2 tbsp yoghurt on each chapati, add the cold filling and cucumber, and roll up tightly.
  9. In the morning: wrap each roll in baking paper, cut it in half and pack it with an ice brick.

Tips

  • Short on time? Use shop-bought wholemeal wraps instead of making chapatis.

Make it easier

  • The night before: Make the chapatis for tomorrow's wraps with tonight's dinner.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Contains: gluten (wheat, oats), milk / dairy.
  • Toddlers: take their portion out before adding chilli or pepper.