Paneer Methi Wraps Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and saut茅 chopped onions and garlic until golden brown.
• STEP 2.Add chopped fenugreek leaves and cook until they wilt.
• STEP 3.Add crumbled paneer, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
• STEP 4.Warm the tortillas or rotis on a griddle or in a microwave.
• STEP 5.Spread a spoonful of chutney on each tortilla or roti.
• STEP 6.Place a portion of the paneer and fenugreek mixture on top of the chutney.
• STEP 7.Add some sliced onions, tomatoes, and cucumber for crunch.
• STEP 8.Roll the tortilla or roti tightly, tucking in the sides as you go.
• STEP 9.Serve the Paneer Methi Wraps hot with extra chutney on the side.

Cooking Tips

• You can add other vegetables like bell peppers or grated carrots for added crunch and flavor.
• To make the wraps more spicy, you can add green chilies or chili flakes to the paneer mixture.
• If you don't have fresh fenugreek leaves, you can use dried fenugreek leaves (kasuri methi) instead.
• You can also grill the wraps on a panini press or grill pan for a crispy texture.

Storage and Serving

• Paneer Methi Wraps are best served fresh and hot.
• If you have leftover wraps, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, lightly toast the wraps on a pan or in a toaster oven.
• Serve the reheated wraps with a fresh batch of chutney for added flavor.