Thai Satay Paneer Wrap ( Wraps and Rolls)
by Tarla Dalal

I’ve brought together many authentic thai recipes in this wrap, which is truly wonderful due to right balance of flavours arising from peanuts, chick peas, lemon grass and the khimchi salad. Your popularity amongst your friends and family will rise a notch higher when they taste this yummy wrap!

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Thai Satay Paneer Wrap ( Wraps and Rolls) recipe - How to make Thai Satay Paneer Wrap ( Wraps and Rolls)

For The Paneer Satay
24 pieces paneer (cottage cheese) , cut into 25 mm (1") cubes
2 tbsp soy sauce
1 tbsp oil for cooking

To Be Mixed Into Hot Garlic Sauce
1/2 cup boiled kabuli chana (white chick peas) paste
2 tsp green chilli paste
2 tsp garlic (lehsun) paste
2 tsp lemon juice
3 tbsp water
salt to taste

To Be Ground Into A Lemon Grass-onion Paste
1/2 onion
2 tbsp lemongrass (hare chai ki patti)
12 mm ( 1/2") ginger (adrak)

For The Peanut Sauce
1/2 tbsp oil
1/4 tsp cumin seeds (jeera)
1 tbsp lemongrass (hare chai ki patti)
1/4 cup roasted peanut paste , refer handy tip
1 tsp cornflour dissolved in 2 tbsp
1/4 cup coconut milk
1/2 tsp kashmiri chilli powder
1 tsp sugar
1 tsp chilli-garlic chutney
salt to taste

For The Khimchi Salad
1/2 cup grated cucumber
1/2 cup grated carrot
1/2 cup grated white radish (mooli)
1/2 cup shredded cabbage
6-8 basil leaves , finely chopped
1 tsp chilli powder
2 tsp vinegar
2 tsp sugar
salt to taste

Other Ingredients
rotis

Method
For the paneer satays

Combine the paneer cubes and soya sauce in a bowl and toss well.
On a satay stick, arrange 6 pieces of paneer cubes. Repeat with the remaining paneer cubes to make 3 more satays.
Heat a non-stick tava (griddle) and cook the satays on a medium flame using oil till the paneer is light brown in colour from all the sides. Keep aside.

For peanut sauce

Heat the oil in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the lemon grass-onion paste and sauté for a minute.
Add all the remaining ingredients and bring to a boil.
Simmer for a few minutes till the sauce thickens, while stirring continuously. Keep aside to cool.

For the khimchi salad

Combine all the ingredients in a bowl and leave aside for 30 minutes.
Drain out the excess water and keep aside.

How to proceed

Place a roti on a clean dry surface and slide the paneer satay from 1 satay stick in a single row in the centre of the roti, gently using a knife.
Spread ¼th of each of the peanut sauce and hot garlic sauce over the paneer satay.
Finally arrange ¼th of the khimchi salad over it and roll it up tightly.
Repeat with the remaining ingredients to make 3 more wraps.
Wrap a tissue paper around each wrap and serve immediately.

Handy tip :

To make ½ cup boiled kabuli chana paste, soak 1/3 cup of raw kabuli chana overnight. Next day, drain well and blend in a mixer to a smooth paste, using enough water.
To make 1\4 cup of roasted peanut paste, roast 1\4 cup of raw peanuts on a slow flame till the peanuts turn light brown in colour. Blend in a mixer to a smooth thick paste, using 2 tbsp of water and use as per the recipe