Ingredients
20 total- 250g M&S strong wholemeal bread flour
- 125g plain flour
- 8 tbsp Greek Style Live Yoghurt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- ¼ tsp M&S Kashmiri mild chilli powder
- 3 green chillies, 1 for the paneer, 2 for the chutney
- 2 garlic cloves
- 1 ½ limes, juice only
- 1 tsp fine salt
- 600g paneer, cut into strips
- 1 red and 1 yellow pepper
- 2 red onions, sliced
- 25g mint, leaves picked
- 40g coriander, 25g for the chutney, 15g finely sliced to serve
- 1 cm piece ginger
- 1 tsp granulated sugar
- 2 tbsp M&S cold-pressed rapeseed oil
- 1 handful cashews, to serve (optional)
Method
8 stepsStep 1
Mix both flours with 180ml warm water in a large bowl to form a soft dough. Knead for 8–10 mins until smooth, then cover with a clean tea towel and leave to rest for 30 mins.
Step 2
Meanwhile, put 4 tbsp yoghurt in a food processor with the turmeric, cumin, garam masala, chilli powder, 1 green chilli, garlic, the juice of half a lime and ½ tsp salt then whizz until smooth. Scrape into a mixing bowl.
Step 3
Add the paneer strips, sliced peppers and 1 sliced red onion to the bowl and toss until well coated, then spread out on a tray lined with foil then set aside while the dough rests.
Step 4
To make the chutney, whizz the mint leaves, 25g coriander, the remaining 4 tbsp yoghurt, 2 green chillies, sugar, the juice of 1 lime, ginger and ½ tsp salt until smooth. Spoon into 3 small bowls and set aside.
Step 5
Divide the dough into 6 even balls. Roll each one out on a lightly floured surface into a thin circle, about 2mm thick.
Step 6
Heat a large pan over a medium-high heat and cook each roti in turn until bubbles form, then flip and cook until golden. If you have a gas hob, briefly hold each roti over the flame with tongs to puff up, or press gently in the pan until inflated. Lightly brush with the rapeseed oil and keep warm under a clean tea towel.
Step 7
Heat the grill to high. Grill the marinated paneer and vegetables for 5–7 mins, turning once, until lightly charred and piping hot.
Step 8
Top each warm roti with the remaining sliced red onion, a sprinkle of the remaining coriander and a few cashews, if you like. Add the grilled paneer and vegetables, roll up tightly and serve with the mint chutney alongside.