Crispy Paneer Rajma Wrap
Get ready to indulge in a scrumptious high-protein paneer wrap that’s all about that crispy goodness! Featuring zesty rajma patties and perfectly golden roasted paneer, this wrap offers a delightful crunch on the outside and a burst of flavor within—ideal for a satisfying lunch or dinner. Dive into this deliciously satisfying treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 tbsp coriander leaves (15 ml)
- ½ tsp coriander powder (2.5 ml)
- Cucumber – chopped
- 1 small onion – chopped
- Onion – sliced
- ½ tsp pepper powder (2.5 ml)
- Tomato – chopped
🥛Dairy & Eggs(1)
- 100 gms paneer – grated (3.53 oz)
🫙Pantry Staples(2)
- Oil – for brushing
- 2 tbsp rice flour (30 ml)
🧂Spices & Seasonings(3)
- ½ tsp cumin powder (2.5 ml)
- Salt – as required
- ¼ tsp turmeric (1.25 ml)
📦Other(3)
- ½ tsp chilli powder (2.5 ml)
- Green chutney
- 50 gms rajma (soaked overnight & boiled) (1.76 oz)
👨🍳 Instructions
- 1
Prepare rajma patties by mixing soaked and boiled rajma with rice flour, chopped onion, and spices. Form into patties.
- 2
Brush the patties with oil and cook until crispy.
- 3
Assemble the wrap by placing grated paneer, green chutney, sliced onion, chopped tomato, and chopped cucumber on a wrap.
- 4
Add the crispy rajma patties and roll the wrap tightly.
💡 Pro Tips
- ✓Mash the boiled rajma while still warm (around 140-150°F) and let excess moisture evaporate for 5 minutes before adding rice flour, since starch granules bind more effectively at this temperature and excess water will make patties fall apart during frying.technique140-150°F
- ✓Use a 4:1 ratio of mashed rajma to rice flour by volume so the patty holds together without becoming gummy, since rice flour's high amylopectin content creates binding without the gluten development that would make patties dense.ingredient4:1 ratio
- ✓Pan-fry the patties in a thin layer of oil over medium heat (350°F) for 3-4 minutes per side rather than deep frying, since this temperature is high enough to trigger Maillard browning and crisp the rice flour coating without scorching the bean interior before it heats through.timing350°F, 3-4 minutes per side
- ✓Squeeze grated cucumber in a clean towel to remove excess water before adding it to the wrap, since cucumber is roughly 95% water and will make the wrap soggy within 10 minutes if left un-drained.ingredient95% moisture
- ✓Warm the wrap on a dry skillet at 300°F for 20-30 seconds per side before assembling, as this makes the gluten network more pliable and prevents cracking when you roll it tightly around the crispy patties.equipment300°F, 20-30 seconds per side
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Crispy Paneer Rajma Wrap
Get ready to indulge in a scrumptious high-protein paneer wrap that’s all about that crispy goodness! Featuring zesty rajma patties and perfectly golden roasted paneer, this wrap offers a delightful crunch on the outside and a burst of flavor within—ideal for a satisfying lunch or dinner. Dive into this deliciously satisfying treat!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 tbsp coriander leaves (15 ml)
- ½ tsp coriander powder (2.5 ml)
- Cucumber – chopped
- 1 small onion – chopped
- Onion – sliced
- ½ tsp pepper powder (2.5 ml)
- Tomato – chopped
🥛Dairy & Eggs(1)
- 100 gms paneer – grated (3.53 oz)
🫙Pantry Staples(2)
- Oil – for brushing
- 2 tbsp rice flour (30 ml)
🧂Spices & Seasonings(3)
- ½ tsp cumin powder (2.5 ml)
- Salt – as required
- ¼ tsp turmeric (1.25 ml)
📦Other(3)
- ½ tsp chilli powder (2.5 ml)
- Green chutney
- 50 gms rajma (soaked overnight & boiled) (1.76 oz)
👨🍳 Instructions
- 1
Prepare rajma patties by mixing soaked and boiled rajma with rice flour, chopped onion, and spices. Form into patties.
- 2
Brush the patties with oil and cook until crispy.
- 3
Assemble the wrap by placing grated paneer, green chutney, sliced onion, chopped tomato, and chopped cucumber on a wrap.
- 4
Add the crispy rajma patties and roll the wrap tightly.
💡 Pro Tips
- ✓Mash the boiled rajma while still warm (around 140-150°F) and let excess moisture evaporate for 5 minutes before adding rice flour, since starch granules bind more effectively at this temperature and excess water will make patties fall apart during frying.technique140-150°F
- ✓Use a 4:1 ratio of mashed rajma to rice flour by volume so the patty holds together without becoming gummy, since rice flour's high amylopectin content creates binding without the gluten development that would make patties dense.ingredient4:1 ratio
- ✓Pan-fry the patties in a thin layer of oil over medium heat (350°F) for 3-4 minutes per side rather than deep frying, since this temperature is high enough to trigger Maillard browning and crisp the rice flour coating without scorching the bean interior before it heats through.timing350°F, 3-4 minutes per side
- ✓Squeeze grated cucumber in a clean towel to remove excess water before adding it to the wrap, since cucumber is roughly 95% water and will make the wrap soggy within 10 minutes if left un-drained.ingredient95% moisture
- ✓Warm the wrap on a dry skillet at 300°F for 20-30 seconds per side before assembling, as this makes the gluten network more pliable and prevents cracking when you roll it tightly around the crispy patties.equipment300°F, 20-30 seconds per side