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09 December 2013,15:20 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Combine paneer along with other ingredients in a bowl for paneer filling. Cover and refrigerate for 30 minutes.
  • Whip mayonnaise and garlic in a mixing bowl. Cover and set aside.
  • Mix cabbage, green capsicum, amchur and grated paneer in a pan for filling and sauté for 2-3 minutes and keep aside.
  • Mix flour and salt with enough water and knead gently to make smooth, soft dough for roomali roti.
  • Divide the dough into 4 equal portions and roll out each portion into a thin roti, dusting with flour if needed.
  • Heat a griddle (tawa) and place a roti on it. Brush with oil and cook both sides till it attains golden color. Transfer to a plate and repeat with remaining rotis.
  • Place a roomali roti on a board and spread aioli over it. Then spread cabbage mixture, roll to make a wrap and secure with aluminium foil.
  • Prepare the remaining wraps in a similar way and serve hot.


For Paneer Filling:

  • 300 grams Paneer, diced
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 2 teaspoons Green Chili paste
  • 100 ml plain Yoghurt
  • 1 teaspoon White Pepper powder
  • 1 teaspoon zeera
  • Salt to taste

For Aioli:

  • 4 tablespoons Mayonnaise
  • 1 teaspoon finely chopped Garlic

For Vegetable Filling:

  • 100 grams finely shredded Cabbage
  • 100 grams Green Capsicum, cut into thin strips
  • Dry Mango powder (amchur)
  • 2 tablespoons Grated paneer

For Roomali Roti:

For Wrapping:

  • 2 sheets of Aluminium foil

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