Burrito wrap

Ingredients 

Mexican Seasoning:

• Cumin – 1 tbsp

• Coriander seeds – 2 tbsp

• Cinnamon – small piece

• Cloves – 5-6 nos

• Oregano, dried – 1 tbsp

• Kashmiri chilli powder – 1 tbsp

• Salt – 1 tsp

• Onion powder – ½ tsp

• Garlic powder – ½ tsp


Paneer:

• Paneer – 200 gms

• Olive oil – ¼ cup

• Mexican seasoning – 2 tbsp

• Garlic, chopped – ½ tsp

• Lemon juice – 1 tbsp

• Salt – to taste


Lemon Coriander Rice:

• Butter – 2½ tbsp

• Onion, chopped – ½ cup

• Rice – 1 cup

• Salt – to taste

• Water – 1½ cups

• Coriander, chopped – ½ cup

• Lemon juice – 3 tbsp


Salsa (Pico De Gallo):

• Tomato, diced – 1 cup

• Onion, chopped – ½ cup

• Coriander, chopped – handful

• Corn niblets, boiled – ½ cup

• Green chilli, chopped – 2 nos

• Salt – to taste

• Lemon juice – 4 tbsp


Burrito Sauce:

• Garlic, chopped – ½ tsp

• Water – a dash

• Hung curd – 1 cup

• Chilli sauce – 2-3 tbsp

• Salt – to taste

• Lemon juice – 1 tbsp

• Mexican seasoning – 2 tsp


Refried Beans:

• Olive oil – 3 tbsp

• Onion, sliced – ½ cup

• Garlic, chopped – 1 tsp

• Green chilli, chopped – 2 nos

• Rajma, boiled – 1 cup

• Salt – to taste


For Rolling (Burrito Assembly):

• Flour tortilla, large – 4 nos

• Avocado, medium – 1 no

• Iceberg lettuce, shredded – 2 cups

• Cheese, grated – 1 cup



Ingredients Preparation:

1. Mexican Seasoning:

• Grind cumin, coriander seeds, cinnamon, and cloves.

• Mix in dried oregano, Kashmiri chilli powder, salt, onion powder, and garlic powder.

2. Paneer:

• Cut paneer into 200 gm cubes.

• Rub paneer with ¼ cup olive oil, 2 tbsp Mexican seasoning, ½ tsp chopped garlic, 1 tbsp lemon juice, and salt to taste.

• Let marinate for 20 minutes.

3. Lemon Coriander Rice:

• Measure 1 cup rice and 1½ cups water.

• Prepare ½ cup chopped onions and ½ cup chopped coriander.

4. Salsa (Pico De Gallo):

• Dice 1 cup tomatoes.

• Chop ½ cup onions and a handful of coriander.

• Boil ½ cup corn niblets.

• Chop 2 green chilies.

5. Burrito Sauce:

• Prepare 1 cup hung curd, ½ tsp chopped garlic, 2-3 tbsp chilli sauce, 2 tsp Mexican seasoning, and 1 tbsp lemon juice.

6. Refried Beans:

• Boil 1 cup rajma.

• Chop ½ cup sliced onions, 1 tsp garlic, and 2 chopped green chilies.


Cooking Steps:

1. Cooking the Paneer:

• Set the induction stove to 1200 watts.

• Heat a pan and sear marinated paneer on both sides until golden, approximately 3-4 minutes per side.

2. Making the Lemon Coriander Rice:

• Set the induction stove to 800 watts.

• Melt 2½ tbsp butter, sauté onions until translucent.

• Add rice, salt, and water. Cook until water absorbs and rice is tender, about 15-18 minutes.

• Stir in chopped coriander and 3 tbsp lemon juice.

3. Preparing the Salsa:

• Combine diced tomatoes, chopped onions, coriander, boiled corn, chopped green chilies, salt to taste, and 4 tbsp lemon juice in a bowl. Mix well.

4. Making the Burrito Sauce:

• Whisk together hung curd, garlic, water, chilli sauce, Mexican seasoning, salt, and lemon juice.

5. Preparing the Refried Beans:

• Set induction to 1000 watts.

• Sauté onions, garlic, and green chilies for about 1 minute, then add boiled rajma with some cooking water and salt. Cook until most liquid evaporates, about 7-10 minutes.


Assembling and Serving:

• Lay out a large flour tortilla.

• Spread a layer of lemon coriander rice, refried beans, seared paneer, sliced avocado, salsa, and burrito sauce.

• Top with shredded iceberg lettuce and grated cheese.

• Fold and lightly toast the burrito on the induction stove set to 800 watts until crisp, about 2 minutes per side.

 

Enjoy your homemade Mexican Paneer Burrito!


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