Thepla Paneer wrap, a yummy and unique lunch time treat – this traditional Guajarati thepla combined with chunda and a paneer and cauliflower stuffing never goes soggy. Here we provides a simple and easy Thepla Paneer wrap recipe.
For The Thepla
whole wheat flour (gehun ka atta)
finely chopped fenugreek (methi)leaves
turmeric powder (haldi)
oil for kneading and cooking
For The Stuffing
ginger-green chilli paste
chopped coriander (dhania)
For the thepla
Combine all the ingredients in a bowl, add enough water and knead into soft dough. Cover and keep aside for 10 minutes.
Knead again using ¼ tsp of oil till smooth and elastic.
Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter circles.
Cook each thepla on a tava (griddle), using ¼ tsp of oil till brown spots appear on both the sides. Keep aside.
For the Stuffing
Heat the oil in a kadhai, add the ginger-green chili paste and cauliflower and sauté on a medium flame for 4 to 5 minutes or till it is cooked.
Add the paneer, coriander and salt, mix well and cook on a medium flame for another 2 minutes.
Divide the stuffing into 4 equal portions and keep aside.
How to Proceed
Place a thepla on a clean dry surface and apply 1 tsp of chunda evenly over it.
Place a portion of the stuffing in the centre and roll it up tightly.
Repeat with the remaining ingredients to make 3 more wraps.
How to Pack
Wrap in an aluminium foil and pack in a Tiffin box.
Chunda is a traditional Guajarati sweet and sour pickle made by marinating grated raw mangoes in sugar and spices. It goes well with thepla, chapattis, and other savory snacks. It is available in the market if you do not have time on hand.