Paneer and vegetable roti wrap

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 200 g paneer, made from pasteurised milk, cubed
• 1 capsicum capsicum (bell pepper), sliced
• 1 onion onion, sliced
• 1 tomato tomato, sliced
• 200 g roti (chapati) flour (atta)
• 2 tbsp vegetable oil
• 0.5 tsp cumin seeds (jeera)
• 0.25 tsp turmeric powder (haldi)
• 0.25 tsp red chilli powder
• 2 tbsp curd (dahi / plain yoghurt), pasteurised
• 0.5 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Knead the atta into a soft dough and roll into 4 thin rotis; cook on a hot tawa until light brown spots form on both sides.
2. 2Step 2. Heat the oil in a pan, add cumin seeds, then the onion, and cook for 2 minutes.
3. 3Step 3. Add the capsicum, turmeric, chilli powder and salt, and cook for 3–4 minutes until just tender.
4. 4Step 4. Add the paneer and tomato, stir gently and cook for 3–4 minutes until the paneer is heated through.
5. 5Step 5. Spread a spoonful of curd over each roti, spoon the paneer and vegetable mixture along the centre, and roll up firmly.
6. 6Step 6. Serve warm, cut in half — about 2 rotis per portion.

Allergens for your selection

• Contains: Milk
• Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.