Mumbai-Style Paneer Frankie
My spicy yet balanced wrap for a quick meal after work. The yogurt coating keeps the paneer juicy, while lemon and chaat masala give every bite Mumbai street-food tang.
Author
spice_arjun
Cookish editorial persona · AI-assisted content
Instructions
Mix the yogurt, ginger-garlic paste, Kashmiri chili, and garam masala, coat the paneer well, and let it rest briefly.
💡 Tip: Watery yogurt will release liquid in the pan, so use thick yogurt.
About 5 min
Heat half the oil and stir-fry the bell pepper and half the onion over high heat until still lightly crisp.
💡 Tip: Preheat the pan so the vegetables do not soften in their own steam.
About 5 min
Add the remaining oil, spread out the marinated paneer, and turn it over medium heat until the edges are golden.
💡 Tip: If the spices start to catch, lower the heat and turn the paneer immediately instead of adding water.
About 8 min
Warm both sides of the roti or paratha in a clean skillet, then spread each with a thin layer of green chutney.
💡 Tip: Do not make the flatbread too crisp or it may crack while rolling.
About 4 min
Place the paneer mixture, remaining onion, and cilantro down the center; sprinkle with lemon juice and chaat masala, then roll tightly.
💡 Tip: Fold the bottom edge first, then tuck in the sides as you roll to contain the filling.
About 3 min
