You are here: Home > Cuisine > Thai Vegetarian > Thai Starters > Thai Satay Mushroom Paneer Wrap Thai Satay Mushroom Paneer Wrap by Tarla Dalal A roomali roti wrap with a right balance of flavours arising from mushrooms, peanuts, chick peas, lemon grass and khimchi salad. 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Close 06 Mar 2012 This recipe has been viewed 29255 times Thai Satay Mushroom Paneer Wrap recipe - How to make Thai Satay Mushroom Paneer Wrap Tags Thai StartersIndian WrapsSaute Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 2Makes 2 rolls Show me for rolls Ingredients 4 paneer (cottage cheese) cubes4 mushrooms (khumbh)1 capsicum , cut into square pieces soy sauce to taste 2 rumali rotisTo Be Mixed Together For The Hot Garlic Sauce1/2 cup boiled kabuli chana (white chick peas) paste2 tsp green chilli paste1 tsp sugar2 tsp garlic (lehsun) paste2 tsp lemon juice salt to tasteFor The Peanut Sauce1/4 cup roasted peanuts , ground to a smooth paste1 tsp oil1 tsp cumin seeds (jeera)1 tsp onion paste1 tsp ginger (adrak) paste1 tsp lemongrass (hare chai ki patti) paste1 tsp cornflour dissolved in 2 tbsp water1 cup coconut milk1/2 tsp kashmiri chilli powder1 tsp sugar salt to tasteTo Be Mixed Together For Khimchi Salad1/2 cucumber , cut into thin strips1/2 carrot , cut into thin strips1 white radish (mooli) , cut into thin strips1/2 cup shredded cabbage 2-3 basil leaves1/2 tsp chilli powder1 tsp vinegar salt and sugar to taste Method For the peanut sauceFor the peanut sauceHeat the oil in a deep pan and add the cumin seeds.When the seeds crackle, add the lemon onions, ginger and lemon grass paste and sauté for few minutes.Add the peanut paste, cornflour mixture, coconut milk, sugar and salt and a little water, mix well and bring to boil.Simmer till the sauce thickens, while stirring continuously. Keep aside to cool.How to proceedHow to proceedDip the paneer and mushrooms in the soya sauce, drain and alternately skewer the mushrooms, paneer and capsicum onto 2 skewers.Grill over a barbeque, alternatively you can cook them on a non-stick pan.Place a roomali 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 half the peanut sauce and hot garlic sauce over the paneer satay.Arrange ½ the khimchi salad over it and roll it up tightly.Repeat with the remaining ingredients to make 1 more wrap.Wrap a tissue paper around each wrap and serve immediately.Handy tip: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.