Paneer Chapati Wraps Recipe – Easy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Paneer Chapati Wraps Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you love a good quick and satisfying meal. And honestly, these Paneer Chapati Wraps have become a total weeknight staple in my kitchen. They’re bursting with flavour, super easy to make, and a fantastic way to enjoy a little taste of Indian street food at home. I first made these when my kids were craving something a bit different, and they’ve been asking for them ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These wraps are seriously addictive! They’re the perfect blend of soft chapatis, a flavourful paneer filling, and a little bit of cheesy goodness. Plus, they’re incredibly versatile – you can adjust the spice level to your liking and even customize the filling with your favourite veggies. They’re quick enough for a busy weeknight, but also fun to make with the family on a weekend.

Ingredients

Here’s what you’ll need to whip up these delicious Paneer Chapati Wraps:

• 1 cup All-purpose flour (120g)
• 2 teaspoons Oil
• As needed Milk or Water (about ½ cup)
• To taste Salt
• 1 tbsp Butter (for the dough)
• 1 tbsp Butter (for the filling)
• 1 medium size Onion, finely chopped
• 1 medium size Onion, thinly sliced
• 1 medium size Tomato, finely chopped
• 2 tsp Chilli Powder
• 1 tsp Garam Masala Powder
• ¼ cup Tomato Ketchup
• 200 grams Paneer, cubed
• 1 cup Water
• 3 tbsp Coriander leaves or Parsley, chopped
• To taste Lemon Juice
• 1 cup Mozzarella Cheese / Pizza Cheese

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Garam Masala: Don’t skimp on the garam masala! It’s the heart and soul of this filling. I like to use a good quality, freshly ground garam masala for the best flavour.
• Paneer: I prefer using fresh paneer for this recipe – it has a lovely soft texture. You can find it at most Indian grocery stores. If you can’t find fresh, frozen paneer works too, just make sure to thaw it completely and gently squeeze out any excess water.
• Chapati Dough – Milk vs. Water: Traditionally, chapati dough can be made with either milk or water. Using milk results in softer chapatis, while water gives them a slightly chewier texture. I usually use a mix of both! Feel free to experiment and see what you prefer. Regional variations are huge here – my grandmother always used water, while my aunt swears by milk.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the chapati dough. In a large bowl, combine the flour, oil, and salt. Gradually add milk or water, mixing until a smooth, pliable dough forms.
2. Knead the dough for about 5-7 minutes, then cover and let it rest for 15-20 minutes. This allows the gluten to relax, making the chapatis softer.
3. While the dough rests, let’s prepare the filling. Heat butter in a pan over medium heat. Add the finely chopped onion and sauté until golden brown.
4. Add the chopped tomato and cook until softened.
5. Now, stir in the chilli powder, garam masala, salt, and tomato ketchup. Cook for a few minutes until the oil starts to separate from the masala. This is a sign that the spices are nicely roasted.
6. Pour in the water and add the paneer cubes. Simmer for about 10 minutes, or until the masala thickens and coats the paneer.
7. Finally, stir in the sliced onion, coriander leaves, and a squeeze of lemon juice. Give it a good mix and set aside.
8. Now, divide the dough into 8 equal balls. Roll each ball into a thin chapati.
9. Lightly cook each chapati on a hot tava (or frying pan) for about 30-60 seconds per side. You don’t need to cook them fully at this stage, just enough to soften them slightly.
10. Place a generous spoonful of the paneer filling and a sprinkle of grated cheese on each chapati.
11. Fold the chapati tightly to form a wrap.
12. Cook the assembled wraps on a buttered tava for 2-3 minutes per side, or until golden brown and crispy.

Expert Tips

• Don’t overcook the chapatis initially – they’ll finish cooking when you’re grilling the wraps.
• If the filling seems too dry, add a splash more water.
• For extra flavour, you can marinate the paneer in a little yogurt and spices before adding it to the filling.

Variations

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, and use vegan butter and cheese.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for chapatis. You might need to adjust the amount of liquid to get the right consistency.
• Spice Level Adjustment: Reduce the chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: These wraps are fantastic for Navratri, especially if you use sabudana (tapioca pearls) in the filling! They’re also a huge hit at street food-style gatherings. My friend makes a huge batch for Diwali parties every year.

Serving Suggestions

Serve these Paneer Chapati Wraps hot, with a side of garlic chutney, mint chutney, or your favourite tomato sauce. A simple raita (yogurt dip) also complements them beautifully.

Storage Instructions

Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tava or in a microwave. The filling can be stored separately for up to 3 days.

FAQs

What is the best type of paneer to use for these wraps?

Fresh paneer is ideal, but frozen works in a pinch!

Can I make the filling ahead of time?

Absolutely! The filling can be made a day or two in advance and stored in the refrigerator.

How can I prevent the chapatis from becoming too hard?

Don’t overcook them! And make sure to store them in an airtight container.

What is a good substitute for mozzarella cheese?

You can use any melting cheese you like – cheddar, Monterey Jack, or even a sprinkle of paneer!

Can I cook these on a griddle or panini press instead of a tava?

Yes, definitely! A griddle or panini press will give them a lovely crispy texture. Just be sure to butter the surface well.