How to Make Tasty Paneer Vegetable Wraps at Home with Primio Refined Groundnut Oil

Paneer vegetable wraps, inspired by the Kolkata street-food classic known as the paneer kathi roll, bring together spiced pan-fried paneer, a tangy green chutney, and a crunchy vegetable salad, all rolled up in a soft whole wheat flatbread. It is a complete, portable meal that works equally well as a filling breakfast, an after-school snack, or a lunchbox staple. Using Primio Refined Groundnut Oil across the dough, the roti roasting, and the paneer pan-frying keeps every stage of the wrap light and clean-tasting, while its high smoking point makes it easy to get those signature golden blisters on the roti and a good sear on the paneer cubes.

Recipe Snapshot

Why Primio Refined Groundnut Oil Works for Paneer Wraps

A good paneer wrap depends on two separate cooking stages working well together: roasting a soft, blistered roti on a hot tawa, and pan-frying marinated paneer cubes until they are lightly browned without turning rubbery. Primio Refined Groundnut Oil is refined from first-quality groundnuts and carries a high content of Monounsaturated Fatty Acids (MUFA), which supports healthy cholesterol levels by helping lower LDL and raise HDL. Its naturally high smoking point keeps it stable through the high heat needed for roti blistering and the steady pan-searing needed for paneer, while its neutral, all-purpose taste lets the ginger-garlic marinade and the fresh mint-coriander chutney remain the stars of the dish. Because it is safe to reuse, any oil remaining after roasting the rotis or frying the paneer can be strained and used again in the kitchen.

Ingredients

For the Paneer Marinade

• Paneer (cubed) – 200 g

• Thick curd or hung yogurt – 6 tbsp

• Ginger-garlic paste – 1/2 tbsp

• Ajwain (carom seeds) – 1/4 tsp

• Turmeric powder – 1/4 tsp

• Coriander powder – 1/2 tsp

• Cumin powder – 1/2 tsp

• Garam masala – 1/2 tsp

• Dry mango powder (amchur) – 1/2 tsp

• Kashmiri red chilli powder – 1 tsp

• Lemon juice – 1 tsp

• Salt (black salt or regular) – to taste

For the Green Chutney

• Fresh coriander leaves – 1/2 cup

• Fresh mint leaves – 1/2 cup

• Green chilli – 1/2 tsp, chopped

• Ginger – 1 inch, chopped

• Garlic cloves – 1 to 2, small

• Dry mango powder or chaat masala – 1/4 tsp

• Roasted cumin powder – 1/2 tsp

• Thick curd or hung yogurt – 2 tbsp

For the Whole Wheat Dough

• Whole wheat flour (atta) – 1 cup

• Salt – 1/4 tsp

• Primio Refined Groundnut Oil – 1/2 tbsp, plus extra for roasting the rotis

• Water – about 1/2 cup, as needed

For the Vegetable Salad

• Cabbage – 1/3 cup, shredded

• Carrot – 1/3 cup, grated

• Capsicum (bell pepper) – 1/3 cup, thinly sliced

• Onion – 1/3 cup, thinly sliced

• Chaat masala – 1 tsp

• Lemon juice – 1 tsp

• Salt – to taste

For Pan-Frying the Paneer

• Primio Refined Groundnut Oil – 2 tbsp

Step-by-Step Method

Step 1: Marinate the Paneer

1. In a mixing bowl, combine the curd with the ginger-garlic paste, ajwain, turmeric, coriander powder, cumin powder, garam masala, amchur, chilli powder, and salt. Mix well and taste to adjust the seasoning.

2. Add the lemon juice and stir again, then gently fold in the paneer cubes so the marinade coats them evenly without breaking them.

3. Cover and set aside for 30 minutes at room temperature, or refrigerate if marinating for longer.

Step 2: Prepare the Green Chutney

4. Add the coriander leaves, mint leaves, green chilli, ginger, garlic, and amchur or chaat masala to a small grinder along with a teaspoon of water if needed, and grind to a coarse paste.

5. Add the curd and blend again until smooth. Transfer to a bowl and set aside; this chutney can be refrigerated for up to a day if you want to prepare it in advance.

Step 3: Make the Vegetable Salad

6. Thinly slice the onion and capsicum, grate the carrot, and shred the cabbage.

7. Combine all the vegetables in a bowl with the chaat masala, lemon juice, and salt, and mix well. Set aside until ready to assemble the wraps.

Step 4: Knead the Dough and Make the Roti

8. In a large bowl, combine the whole wheat flour and salt. Add the Primio Refined Groundnut Oil and gradually work in the water, starting with about a quarter cup and adding more as needed, to form a smooth, soft dough.

9. Cover the dough and let it rest for 20 to 30 minutes.

10. Divide the rested dough into small or medium balls depending on how large you want the wraps, dust each with a little flour, and roll out into thin rotis.

11. Heat a tawa or skillet until it is properly hot, then place a rolled roti on it and cook the first side on medium-high to high heat until small blisters begin to appear.

12. Flip the roti and brush a little Primio Refined Groundnut Oil over the surface. Flip again once the second side is half cooked and brush oil on this side too.

13. Flip once or twice more for even roasting, pressing the edges gently with a spatula so they cook through as well. Remove once the roti has golden blisters across it, and keep it warm in a casserole or roti basket while you cook the rest.

Step 5: Pan-Fry the Paneer

14. Heat Primio Refined Groundnut Oil in a pan over low to medium-low heat and add the marinated paneer cubes along with any remaining marinade.

15. Turn the cubes gently after a minute, and continue pan-frying, turning at intervals, until the marinade is cooked and the paneer is lightly golden and soft, about 4 minutes in total.

16. Avoid cooking the paneer for too long, since overcooking can make it chewy rather than soft. Once done, remove from the heat and set aside.

Step 6: Assemble the Wrap

17. Lay one roti flat and spread a generous layer of the green chutney over it.

18. Place the paneer tikka cubes along the center third of the roti, then top with a portion of the prepared vegetable salad.

19. Fold in both sides of the roti to form a wrap, and secure the bottom half in butter paper or foil so the filling stays in place while eating.

20. Repeat with the remaining rotis, chutney, paneer, and salad to make all four wraps.

Serving Suggestions

Serve the paneer vegetable wraps hot with the remaining green chutney or tomato ketchup on the side, and any extra vegetable salad as a garnish. They travel well for lunchboxes and picnics; simply pack the chutney and salad separately and add them just before eating so the roti stays fresh and does not turn soggy.

Chef's Tips for the Best Paneer Wraps

• Use fresh, soft paneer and avoid any that smells sour or feels slimy, since the texture of the paneer defines the final wrap.

• Keep the tawa properly hot before placing the roti, since a low flame will make the roti hard rather than soft and blistered.

• Do not over-fry the paneer cubes. A few minutes on low to medium-low heat is enough to cook the marinade through while keeping the paneer soft.

• For tiffin boxes, pack the chutney and vegetable salad separately from the rolled wrap to prevent the roti from becoming soggy.

• Because Primio Refined Groundnut Oil has a high smoking point and reuse stability, it holds up well across the three cooking stages in this recipe: the dough, the roti roasting, and the paneer pan-frying.