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. 2Mix dry ingredients and then add non-fat Greek yogurt, kneading until a firm dough forms.
  3. 3Mix dry ingredients and then add non-fat Greek yogurt, kneading until a firm dough forms.
  4. 4Let the dough rest for about 10 to 15 minutes.
  5. 5Let the dough rest for about 10 to 15 minutes.
  6. 6Let the dough rest for about 10 to 15 minutes.
  7. 7Soak a block of paneer for about 5 minutes to soften it.
  8. 8Soak a block of paneer for about 5 minutes to soften it.
  9. 9Soak a block of paneer for about 5 minutes to soften it.
  10. 10Chop bell peppers and onions super thin, then chop the soaked paneer into mini cubes.
  11. 11Chop bell peppers and onions super thin, then chop the soaked paneer into mini cubes.
  12. 12Chop bell peppers and onions super thin, then chop the soaked paneer into mini cubes.
  13. 13Divide the rested dough into four equal parts.
  14. 14Divide the rested dough into four equal parts.
  15. 15Divide the rested dough into four equal parts.
  16. 16Roll out each dough part flat.
  17. 17Roll out each dough part flat.
  18. 18Roll out each dough part flat.
  19. 19Add a tiny bit of ghee or oil and a pinch of flour all over the rolled-out dough.
  20. 20Add a tiny bit of ghee or oil and a pinch of flour all over the rolled-out dough.
  21. 21Add a tiny bit of ghee or oil and a pinch of flour all over the rolled-out dough.
  22. 22Form pleats and folds, then use the slapping technique to create flaky crispy layers.
  23. 23Form pleats and folds, then use the slapping technique to create flaky crispy layers.
  24. 24Form pleats and folds, then use the slapping technique to create flaky crispy layers.
  25. 25Make a wheel shape and tuck the last part of your loop under.
  26. 26Make a wheel shape and tuck the last part of your loop under.
  27. 27Make a wheel shape and tuck the last part of your loop under.
  28. 28Let the dough wheels rest again for another 10 to 15 minutes.
  29. 29Let the dough wheels rest again for another 10 to 15 minutes.
  30. 30Let the dough wheels rest again for another 10 to 15 minutes.
  31. 31Prepare a quick yogurt marinade for the paneer.
  32. 32Prepare a quick yogurt marinade for the paneer.
  33. 33Prepare a quick yogurt marinade for the paneer.
  34. 34Char the marinated paneer on a cast iron grill or use an air fryer.
  35. 35Char the marinated paneer on a cast iron grill or use an air fryer.
  36. 36Char the marinated paneer on a cast iron grill or use an air fryer.
  37. 37Grill the veggies on the same pan to get them charred and smoky.
  38. 38Grill the veggies on the same pan to get them charred and smoky.
  39. 39Grill the veggies on the same pan to get them charred and smoky.
  40. 40Roll out the rested dough wheels as thin as possible, using flour as needed.
  41. 41Roll out the rested dough wheels as thin as possible, using flour as needed.
  42. 42Roll out the rested dough wheels as thin as possible, using flour as needed.
  43. 43Transfer the rolled-out dough to a pan and cook on both sides until golden brown perfection.
  44. 44Transfer the rolled-out dough to a pan and cook on both sides until golden brown perfection.
  45. 45Transfer the rolled-out dough to a pan and cook on both sides until golden brown perfection.
  46. 46Spread minced cilantro yogurt chutney on the wrap.
  47. 47Spread minced cilantro yogurt chutney on the wrap.
  48. 48Spread minced cilantro yogurt chutney on the wrap.
  49. 49Add protein (paneer) and veggies to the wrap.
  50. 50Add protein (paneer) and veggies to the wrap.
  51. 51Add protein (paneer) and veggies to the wrap.
  52. 52Optionally sprinkle some chaat masala to elevate the flavor.
  53. 53Optionally sprinkle some chaat masala to elevate the flavor.
  54. 54Optionally sprinkle some chaat masala to elevate the flavor.

Ingredients

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