RECIPE

Stuffed Roti with Paneer & Butter Chickpea

Name: Stuffed Roti with Paneer & Butter Chickpea
Cook time: 15 mins
Total time: 15 min
Yield: 4
Ingredients: 1 pouch TASTY BITE®/MD Butter Chickpea; 1 tbsp (15 mL) olive oil; 1 small red onion, finely diced (120 g); 1 cup baby spinach, chopped (30 g); 1/2 cup shredded mozzarella cheese (50 g); 1/4 cup crumbled paneer (50 g); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (1 g); 4 large roti or whole wheat wraps (240 g); 2 tbsp (28 g) butter, melted; 1/2 cup plain Greek yogurt (120 g); 1 tbsp (15 mL) lime juice; 1 tbsp fresh coriander, chopped (4 g); Pinch kosher salt

TIME

15 mins

INGREDIENTS

14 items

MAKES

4 servings

Warm, spiced TASTY BITE®/MD Butter Chickpea is combined with tender sautéed onions, wilted baby spinach, melted mozzarella, and crumbly paneer, then wrapped tightly in wholesome roti.

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INGREDIENTS

1 pouch TASTY BITE®/MD Butter Chickpea
1 tbsp (15 mL) olive oil
1 small red onion, finely diced (120 g)
1 cup baby spinach, chopped (30 g)
1/2 cup shredded mozzarella cheese (50 g)
1/4 cup crumbled paneer (50 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (1 g)
4 large roti or whole wheat wraps (240 g)
2 tbsp (28 g) butter, melted
1/2 cup plain Greek yogurt (120 g)
1 tbsp (15 mL) lime juice
1 tbsp fresh coriander, chopped (4 g)
Pinch kosher salt

PRODUCTS USED

Butter Chickpea
All Natural Indian Entrée

SEE DETAILS

Buy now

1
Sauté Onion & Spinach: Heat 1 tbsp (15 mL) olive oil in a skillet over medium heat. Add the diced red onion and cook for 4 to 5 minutes until softened and translucent. Add the chopped baby spinach and cook for 1 to 2 minutes until fully wilted.
2
Heat the Chickpea Filling: Stir in the TASTY BITE®/MD Butter Chickpea, kosher salt, and black pepper. Cook for 2 to 3 minutes until heated through and bubbling gently.
3
Mash & Fold in Cheese: Remove the skillet from the heat. Using the back of a fork or spoon, gently mash about one-third of the Butter Chickpea to create a creamy texture that helps bind the filling together. Fold in the shredded mozzarella and crumbled paneer until evenly incorporated.
4
Roll the Roti: Lay the 4 roti flat on a clean work surface. Divide the warm Butter Chickpea and paneer filling evenly across the centre of each roti. Fold in the sides and roll tightly from bottom to top into neat, burrito-style wraps. Brush the exterior of each wrap evenly on all sides with melted butter.
5
Crisp in the Skillet: Heat a large non-stick skillet over medium heat. Place the stuffed roti seam-side down and cook for 2 to 3 minutes per side, turning carefully, until each side is crisp and evenly golden brown.
6
Prepare Yogurt Sauce & Serve: In a small bowl, whisk together the plain Greek yogurt, lime juice, chopped fresh coriander, and a pinch of kosher salt until smooth. Slice each toasted stuffed roti diagonally in half and serve warm with the cooling yogurt sauce for dipping.