| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 200 grams Paneer Cottage Cheese / (cute into small cubes)
- 2 Flour Tortilla
- 1 Onion (sliced)
- 1 Capsicum (sliced)
- 4 Cloves Garlic (finely chopped)
- 1 Green Chili (finely chopped)
- 1 tbsp Red Chili Sauce
- 1 tsp Soy Sauce
- 2 tbsps Tomato Sauce
- 1 tsp Black Pepper (crushed)
- 1/2 tsp Salt
- 1/2 cup Cabbage (shredded)
- 4 tbsps Cheese Plain Spread
- 2 tbsps Butter
- 1 – 2 tbsps Oil
Ingredients
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Instructions
- Heat oil in a wok and add chopped garlic and green chilies, saute for a while.
- Now add chopped onions and capsicum along and saute till raw smell goes off.
- Add all the three sauces with salt and freshly crushed pepper, stir and let it cook for 1/2 a minute.
- Once the sauce starts to thicken, add in the paneer pieces into it and mix well.
- Cook for another minute and turn off the heat. Keep aside to cool.
- Heat a non stick pan/tawa and add 1 tbsp of butter and grease it well.
- Once the pan is hot, place one flour tortilla and roast it till golden from both sides. Adjust butter if needed.
- Transfer the butter roasted tortilla on a plate and take spoonful of cheese spread and place it on the tortilla.
- Spread it evenly with a butter knife or spoon and add shredded cabbage on it.
- Now take around 2-3 tbsp of paneer mix and place it horizontal in the center.
- Fold in one corner and start rolling the tortilla tight.
- Fix it with a tooth pick or wrap it with a tissue paper or foil.
- Serve hot as an evening snack or for kids tiffin box.
Recipe Notes
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Love : Shaheen
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