Paneer Mushroom Wrap with Pineapple Salsa & Mango Yoghurt Dip

Paneer Mushroom Wrap with Pineapple Salsa

Paneer Mushroom Wrap with Pineapple Salsa & Mango Yoghurt Dip

Ingredients for the Cutlet:

•    Finely chopped onion: ½ cup
•    Ginger garlic paste: 1 tea spoon
•    Coriander powder: 1 tea spoon
•    Garam masala: 1 tea spoon
•    Amchoor powder: 1 tea spoon
•    Red chilli powder: ½ tea spoon
•    White oil: 4 table spoon
•     Finely Chopped Mushroom: 1/4^th cup
•    Grated paneer: ½ cup
•       Lime juice: 1 tea spoon
•    Boiled  & smashed potato; 1 cup
•    Boiled & smashed  green peas: ½ cup
•    Black pepper: ½ tea spoon
•       Bread crumb: ½ cup
•    Flour: 4 table spoon
•    Salt to taste
•      Tortilla: 2
•       Mayonnaise: 2 table spoon
• 
  
• Ingredients for the Salsa:
• .     Chopped   tinned  Pineapple: ½ cup
•    Chopped onion: 1/4^th cup
•        Lime juice: 1 tea spoon
•     Mustard sauce: 1 tea spoon
•    Sweet red chilli sauce: 1 tea spoon
•    Salt to taste
• Ingredients for the Dip
•  Mango pulp: ½ cup
•  Yoghurt: ½ cup
•   Black mustard: ½ tea spoon
•  Dry red Chilli: 1
• Sugar: 1 tea spoon
• Salt to taste 

Methods

1.      Take a frying pan and heat 2 table spoon of oil. Add chopped onion and fry for one minute and further add the ginger garlic paste and fry for another two minutes. Add the coriander,  red chilli, garam masala, and  amchoor powder

2.       Add mushroom and fry for five minutes and add grated paneer and fry for another two  minutes. Put the lime juice and salt to taste

3.       Mix all ingredients (mentioned in 1 & 2) properly and keep them aside.

4.       Take a bowl and the smashed potato, smashed green peas, black pepper, salt, two table spoons flour and mix all ingredients into a semi-soft dough.  

5.       Take a small portion of the dough and flatten on your hand palm, put paneer and mushroom filling to it and close it.

6.       Give the cylindrical shape of a cutlet and dip the cutlet in beaten egg or a flour paste.

7.       Roll each cutlet piece in bread crumbs and shallow fry the cutlets till it turns to golden brown.

8.       Now we should start preparing the salsa. Combine all salsa ingredients in a bowl and keep in to the fridge for 15 minutes.

9.       Next step would be to prepare the dip. Take the mango pulp, yoghurt, sugar, salt & red chilli powder in a blender. Blend them properly and add the lime juice to it.

10.   Heat one tea spoon oil in a small pan add the mustard and red chilli and let them splutter. Temper the dip through this mustard and chilli mixture.  Keep the dip into the fridge for 20 minutes.

11.   The final step would be to make the wrap. Place the tortilla on a plate, put one cutlet on it. Add one table spoon mayonnaise on it and spread two table spoon salsa mix and wrap it.

12.   Grill the wrap on a griller for 4 minutes. If you don’t have griller then you can toast the wrap on a frying pan.

Serve the Paneer Mushroom Wrap with Pineapple salsa along with mango yoghurt dip and garnish it with mango, pineapple slice, and bit of fresh mint leaf (see the photograph).  

This preparation adds immense nutritional value because of mushroom and yoghurt enriched with Calcium and Vitamin D. Today, women of developing countries lack these two nutrients uniformly.