Mexican Kebab Roll ( Wraps and Rolls)
by Tarla Dalal

Punjab meets mexico in this innovative roll, where the simple paneer tikkas have been given a mexican touch by adding cocoa to the marinade! finish by adding sour cream, to add a lovely tangy taste to the roll. The interplay of flavours in this roll makes it unforgettable.

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Mexican Kebab Roll ( Wraps and Rolls) recipe - How to make Mexican Kebab Roll ( Wraps and Rolls)

To Be Mixed Into A Marinade
2 tsp cocoa powder
2 tsp chilli powder
2 tbsp fresh thick curds (dahi)
4 tsp finely chopped garlic (lehsun)
1 tbsp cornflour
1 tsp dried oregano
3 tbsp oil
salt and to taste

For The Mexican Kebabs
8 paneer (cottage cheese) , cut into 25 mm (1") cubes
8 onions , cut into 25 mm (1") cubes
8 pieces babycorn , cut into 25 mm (1") cubes and blanched
8 capsicum , cut into 25 mm (1") cubes
8 pieces mushroom , blanched
1 tbsp oil for cooking

Other Ingredients
4 rotis or tortillas
1 recipe sour cream
1 cup finely chopped spring onions
1 tsp dry red chilli flakes (paprika)

Method
For the mexican kebabs

Combine the paneer cubes, onion cubes, babycorn, capsicum cubes, mushrooms and half the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes.
On a satay stick, arrange 2 pieces each of paneer cubes, onion cubes, babycorn, capsicum cubes and mushrooms. Repeat with the remaining ingredients to make 3 more satays.
Heat a non-stick tava (griddle) and cook the satays on a medium flame using oil till the vegetables are light brown in colour from all the sides. Keep aside.

How to proceed

Place a roti on a clean dry surface and spread ¼th of the sour cream over it.
Slide the mexican kebabs from 1 satay stick in a single row in the centre of the roti, gently using a knife.
Arrange ¼ cup of spring onions and sprinkle ¼ tsp of chilli flakes over it.
Finally spread ¼th of the remaining marinade over it and roll it up tightly.
Repeat with the remaining ingredients to make 3 more rolls.
Wrap a tissue paper around each roll and serve immediately.