Flaky High Protein Paratha Wrap

Serves 4
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Directions

  1. 1Mix dry ingredients and then add non-fat Greek yogurt, kneading until a firm dough forms.
  2. 2Let the dough rest for about 10 to 15 minutes.
  3. 3Soak a block of paneer for about 5 minutes to soften it.
  4. 4Chop bell peppers and onions super thin, then chop the soaked paneer into mini cubes.
  5. 5Divide the rested dough into four equal parts.
  6. 6Roll out each dough part flat.
  7. 7Add a tiny bit of ghee or oil and a pinch of flour all over the rolled-out dough.
  8. 8Form pleats and folds, then use the slapping technique to create flaky crispy layers.
  9. 9Make a wheel shape and tuck the last part of your loop under.
  10. 10Let the dough wheels rest again for another 10 to 15 minutes.
  11. 11Prepare a quick yogurt marinade for the paneer.
  12. 12Char the marinated paneer on a cast iron grill or use an air fryer.
  13. 13Grill the veggies on the same pan to get them charred and smoky.
  14. 14Roll out the rested dough wheels as thin as possible, using flour as needed.
  15. 15Transfer the rolled-out dough to a pan and cook on both sides until golden brown perfection.
  16. 16Spread minced cilantro yogurt chutney on the wrap.
  17. 17Add protein (paneer) and veggies to the wrap.
  18. 18Optionally sprinkle some chaat masala to elevate the flavor.

Ingredients

  • 250 g nonfat Greek yogurt
  • 155 g bread flour/AP flour
  • 1 tbs salt
  • 0.5 tsp baking powder
  • 0.5 tbs ghee
  • 1 tsp flour
  • 1 tbs ghee for frying
  • 350 g low fat or regular paneer
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium onion
  • 1 tbs avocado oil for frying paneer
  • 90 g nonfat Greek yogurt
  • 0.5 tbs mustard oil or any other oil
  • 1 tbs ginger garlic paste
  • 1 tbs turmeric
  • 1 tbs kashmiri lal mirch
  • 1 squeeze lemon
  • 1 tbs rock salt
  • 1 tbs chat masala
  • 1 tbs cumin powder
  • 1 tsp ajwain seeds (optional)
  • 1 tbs chickpea flour (optional)
  • minced cilantro yogurt chutney
  • chaat masala

Equipment

cast iron grillair fryerpan

Tips

  • Use yogurt with low water content so the dough isn’t sticky and hard to work with.
  • Make sure to let your dough rest for 15 minutes between each step.
  • Use the air fryer for cooking the filling for less clean up.
  • You can store your rested dough in the fridge for up to 3 days to make wraps as needed.
  • Prep the filling and veggies ahead of time and store in the fridge for easy lunches/dinners during the week.

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