I’m going to take you on a flavour-packed journey with not one, but two sensational roll recipes. Get ready to tantalise your taste buds with my Paneer Roll and Veg Vegan Roll creations
Serves 2
Alu Masala Wrap
Ingredients
2 red potatoes, peel and sliced into chips
1 brown onion, thinly sliced
oil of choice
pinch of asafoetida
½ tsp mustard seeds
8 curry leaves
1 tomato, halved & thinly sliced
¼ tsp salt
¼ tsp turmeric powder
½ tsp garam masala
¼ tsp sugar
2 wraps
butter
handful fresh spinach
Method
– Add 1tbsp of oil to a hot pan. Once the oil is hot, add the asafoetida, mustard seeds, and curry leaves. Let them sizzle.
– Add the onions and cook for 5 minutes.
– Add the tomato and cook for 2 minutes.
– Add the salt, turmeric, garam masala, sugar, potatoes, and 1 tbsp water. Mix well, cover, and cook on medium heat for 8 minutes.
– Turn off the heat and let it cool.
– Heat the wraps for 20 seconds in the oven or microwave and spread a little butter on top.
– Add half the spinach leaves and the potato mix to each wrap and wrap them up.
Time to add to your lunchbox!
Pepper Paneer Wrap
Ingredients
1 brown onion, thinly sliced
1 red pepper, thinly sliced
oil of choice
1 tsp cumin seeds
220g paneer, sliced into fingers
¼ tsp salt
¼ tsp turmeric powder
1 tbsp harissa paste
1 tbsp ketchup
½ tsp ground cumin
small handful fresh coriander leaves, roughly chopped
2 wraps
butter
Method
– Add 2 tbsp oil to a hot pan. Add the cumin seeds and let them sizzle before you add the onion. Cook for 5 minutes.
– Add the red pepper and cook for another 5 minutes on medium-low heat.
– Add the salt, turmeric, harissa paste, ketchup, cumin, and paneer. Mix well, cover, cook for 5 minutes.
– Add the coriander, turn off the heat, and let it cool.
– Heat the wraps for 20 seconds in the oven or microwave and spread a little butter on top.
– Add half the paneer mix to each wrap and wrap them up.
Time to add to your lunchbox!