Thai Satay Mushroom Paneer Wrap
by Tarla Dalal

06 Mar 2012

This recipe has been viewed 29258 times

A roomali roti wrap with a right balance of flavours arising from mushrooms, peanuts, chick peas, lemon grass and khimchi salad.

Thai Satay Mushroom Paneer Wrap recipe - How to make Thai Satay Mushroom Paneer Wrap

Method
For the peanut sauce

For the peanut sauce

Heat 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 proceed

Dip 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:

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.