Crispy Paneer Rajma Wrap
A trending high-protein paneer wrap made in a crispy, delicious style! Loaded with rajma patties and golden roasted paneer, this wrap is crunchy outside and flavourful inside – perfect for lunch or dinner.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(7)
- 1 tbsp coriander leaves
- ½ tsp coriander powder
- Cucumber – chopped
- 1 small onion – chopped
- Onion – sliced
- ½ tsp pepper powder
- Tomato – chopped
🥛Dairy & Eggs(1)
- 100 gms paneer – grated
🫙Pantry Staples(2)
- Oil – for brushing
- 2 tbsp rice flour
🧂Spices & Seasonings(3)
- ½ tsp cumin powder
- Salt – as required
- ¼ tsp turmeric
📦Other(3)
- ½ tsp chilli powder
- Green chutney
- 50 gms rajma (soaked overnight & boiled)
👨🍳 Instructions
- 1
1.In a bowl, add boiled rajma, onion, rice flour, spices, salt, and coriander leaves.
- 2
2.Blend coarsely in a chopper and shape into small patties.
- 3
3.Brush oil on a pan and cook patties on low flame until golden.
- 4
4.In the same pan, brush a little oil and spread grated paneer.
- 5
5.Cook on low flame until paneer turns golden and slightly crisp.
- 6
6.Spread green chutney over the paneer layer.
- 7
7.Place the prepared rajma patty on top.
- 8
8.Add onion, tomato, and cucumber slices.
- 9
9.Fold gently without breaking to form a wrap.
- 10
10.Serve hot – your crispy high-protein paneer wrap is ready!
💡 Pro Tips
- ✓Pat boiled rajma completely dry with a towel before mashing, since excess surface moisture (rajma holds up to 60% water by weight) will make patties mushy and prevent them from binding with just 2 tbsp rice flour.ingredient60% moisture content
- ✓Cook the patties over low heat (around 300°F pan surface) for 3-4 minutes per side rather than high heat, because rice flour needs slow, gradual starch gelatinization to form a crisp crust without burning before the interior sets.temperature300°F, 3-4 min/side
- ✓Spread the grated paneer in a thin, even layer no more than 1/8 inch thick so it crisps rather than steams, since paneer's high moisture content (around 50-55%) needs maximum surface contact with the pan to evaporate quickly and develop a golden crust.technique1/8 inch layer
- ✓Let the golden paneer layer rest for 60 seconds off heat before adding chutney, allowing residual moisture to redistribute rather than immediately soaking into the crisp surface and turning it soggy.timing60 seconds
- ✓Chop cucumber and tomato only right before assembly since their high water content (95% and 94% respectively) will leach liquid within 10 minutes and make the wrap soggy if prepped too early.timingwithin 10 minutes
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