TANDOORI PANEER BURRITO
Make this delicious Mexican-style Tandoori Paneer Burrito, with leftover roti, paneer, Del Monte tandoori spread, eggless mayonnaise, Del Monte whole corn kernel, olive oil, and lemon juice.
PREPARATION TIME
15 minutes
COOK TIME
15 minutes
SERVES
4-5
| QUANTITY | INGREDIENT |
|---|---|
| 2 | Left Over Roti |
| 1/2 | Cup Carrot Juilenne |
| 1/4 | Cup Green Peas Boiled |
| 1/2 | Cup Onion Sliced |
| 1/4 | Cup Tomato Deseeded (Juilenne) |
| 1/2 | Cup Capsicum (Juilenne) |
| 1/2 | Cup Mix Cabbage Shredded |
| 1 | TBSP Green Chilli Chopped |
| 1 | TBSP Fresh Coriander Chopped |
| 1 | Cup Fresh Paneer (1/2 Inch Cubes) |
| 1/4 | Cup Del Monte Whole Corn Kernel Crushed |
| 1/2 | TBSP Chat Masala |
| 2 | TBSP Del Monte Eggless Mayonnaise |
| 4 | TBSP Del Monte Tandoori Spread |
| - | Del Monte Pomace Olive Oil |
| - | Del Monte Tomato Ketchup |
| - | Salt To Taste |
| - | Lemon Juice |
Method
- In a non stick pan add Pomace olive oil and lightly grill paneer cubes till golden & loss of excess moisture. Keep it aside & let it cool.
- In a bowl add grilled paneer cubes, tandoori spread, chopped chili & coriander. Mix with light hands. Keep the mixture aside.
- Mix sliced onion, tomatoes, capsicum, shredded cabbage, chopped coriander, chili, dash of lemon juice & pinch of chat masala in a bowl.
- Spread mayonnaise evenly on roti and sprinkle chat masala evenly. Arrange half of mix vegetable mixture in the middle of the roti. Top it up with half of tandoori paneer mixture and roll it tightly with sides intact.
- You can lightly grill it or you can have it cold as well. Serve with tomato ketchup.
Chef s Tip : Don’t use too much of sauces as it can make burrito soggy.
Variations : You can use boiled shredded chicken instead of paneer as well.
Enjoy your meal!