Ingredient
For Marination
- 250 paneer (cut in small cube)
- 1/2 tsp salt
- 2 tsp red chilly sauce
- 2 tsp corn flour
- 1/2 tsp soy sauce
- 1/2 tsp white vinegar
- 1 tsp ginger and garlic paste
For Pan
- 1 tbsp oil
- 1/8 tsp Ajinomoto
- 2 tsp red chilly sauce
- 1/2 tsp soy sauce
- 1/2 tsp white vinegar
- 1 tsp garlic chopped
- 2 onion (big dice)
- 2 capsicum (big cubes)
- green chilies Chopped
- Green coriander and green onion for garnish
- Oil for frying
For the chapatis
- 1 cup whole wheat flour
- salt to taste
- water
Other Ingredient
- Mint sauce
- 2 no onion Julienne
- Lemon Slice
- Salt As Per Taste
Method
- Marinate the paneer pieces with corn floor salt, vinegar, Red chili sauce, soy sauce, ginger and garlic paste keep it aside for 10 to 15 minute.
- heat oil a kadai /wok and fry the paneer pieces separately for 2 -3 minutes.
- Take them out on a absorbent pepper
- Heat oil in pan add garlic chopped Fry till golden and then add onion dice, capsicum dice and. Cook for 2 -3 minutes.(The vegetables should be crispy).
- Now add paneer and soy sauce, vinegar, Red chili sauce, Ajinomoto toss well (Little water if required)
For the chapatis
- Combine all the ingredients and knead into a soft dough.
- Roll it out each make it thin chapatti Cook lightly on a tava (griddle) on both sides. Keep aside.
How to arrange
- spread the chili paneer in the center of each chapatti
- Then add onion and capsicum dice on top of paneer and roll up tightly.
- Cut into two pieces as a desired
- Served with onion Rings, chili vinegar