Mexican Paneer Wraps

Ingredients:

250 gms Paneer cut into 4 inch long pieces and 1 inch thick
1/4 cup Corn flour
1/4 tsp White Pepper
1/4 tsp Red Chilli Flakes
1/2 tsp Dry Basil leaves
1 cup Bread (finely powdered)
3/4 cup Salsa Sauce
1 bunch Lettuce Leaves
1/2 cup Carrot (sliced and boiled)
1/4 cup Onions (cut into juliennes)
1/4 cup Tomatoes (cut into juliennes)
1/4 cup Parsley
1/4 cup Cheese Spread
1/2 cup Sour Cream
1/2 cup Eggless Mayonnaise

Salt (as per taste)
Oil to deep fry

For the Wraps:
1 cup Refined Flour
1/4 cup Whole-wheat Flour
2 tbsp Oil
1 tbsp Butter
Salt (as per taste)
Warm Water as required

Preparation Method:

1.   In a bowl mix the cornflour, white pepper, chilli flakes, basil leaves and salt. Add enough water to make a thin batter.

2.   Dip the paneer pieces in the batter then roll them in breadcrumbs.

3.   Heat the oil in a pan and deep fry the paneer till crisp and brown. Drain and keep aside.

4.   Put the ingredients for the wraps in a bowl, adding enough water to knead into a pliable dough. Cover with a moist cloth and keep aside for 30 minutes.

5.   Divide the dough into 4 equal part and roll out each and make them large, thin rotis.

6.   Heat the oil on tawa. Cook the roti lightly on both the sides. Spread the wrap with salsa sauce, cover with a lettuce leaf.

7.   Place a paneer piece in the centre, along with some carrots, onions, tomatoes, parsley, salt and pepper.

8.   Mix the cheese spread, sour cream and mayonnaise in a bowl and pour a little over the paneer.

9.   Roll the wrap tightly. Do the same for the rest rotis.

10. Grill the wraps in a sandwich-maker or oven for 5 minutes.

11.  Serve hot with tomato ketchup.