Spiced Paneer Frankie Rolls
Ingredients
- 400 g paneer
- 4 chapattis
- 2 red peppers
- 1 red onion
- 3 tbsp tikka masala paste
- 100 ml natural yoghurt
- 20 g fresh coriander
- 2 tbsp sunflower oil
- 1 lemon
Nutrition (per serving)
- Calories
- 589 kcal
- Protein
- 26 g
- Carbohydrate
- 38.8 g
- of which sugars
- 13.6 g
- Fat
- 35.8 g
- of which saturates
- 17.4 g
- Fibre
- 6.3 g
- Salt
- 1.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut paneer into thick fingers. Toss with tikka masala paste and leave to marinate for 10 minutes.
- 2
Slice the peppers and onion into strips. Heat oil in a large frying pan or wok over high heat and stir-fry the peppers and onion for 4–5 minutes until slightly charred.
- 3
Push vegetables to the side, add the paneer fingers and cook for 3–4 minutes per side until golden and caramelised. Mix together with the vegetables.
- 4
Warm the chapattis in a dry pan. Spread a little yoghurt down the centre of each.
- 5
Pile the paneer and pepper mixture down the centre, scatter over fresh coriander and squeeze over lemon juice.
- 6
Roll tightly and serve immediately, cut in half on the diagonal.
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