Zucchini Paneer Masala Wraps

Calories

190 kcal

Instructions:

1. Batter time: In a mixing bowl, add zucchini, besan, wheat flour, green chilli, turmeric, cumin seeds, salt. Add water gradually until you have a smooth, slightly thick batter.

2. Paneer masala: Heat oil/ghee in a pan, sauté onion until soft, add ginger-garlic paste, cook 30 sec. Add tomatoes and all spices, cook until tomatoes are mushy. Add paneer, mix gently, cook 2–3 mins. Finish with fresh coriander.

3. Cook the wraps: Heat a non-stick tawa, pour batter, spread into a thin circle, cook on medium until golden on one side, flip and cook briefly.

4. Assemble: Place a zucchini wrap on a plate, spread paneer masala in the center, fold like a burrito or roll it like a frankie.

5. Serve: With mint chutney, tomato chutney, or even a light yogurt dip.

Health Benefits:

Low in empty carbs but high in fiber from zucchini & besan.

Protein-rich from paneer — helps muscle repair and keeps you fuller for longer.

Balanced — carbs, protein, and healthy fats in one wrap.

Diabetes-friendly — besan has a low glycemic index.

Kid-friendly — tastes like a frankie but way healthier.

Ingredients

For the Zucchini Wrap Base:
1 cup grated zucchini (squeeze excess water)
½ cup besan (gram flour)
2 tbsp whole wheat flour (optional, for structure)
1 green chilli, finely chopped
¼ tsp turmeric powder
½ tsp cumin seeds
Salt to taste
Water as needed for a pourable batter
For the Paneer Masala Filling:
1 cup paneer, crumbled
1 small onion, finely chopped
1 small tomato, finely chopped
1 green chilli, chopped
½ tsp ginger-garlic paste
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp garam masala
Salt to taste
1 tsp oil or ghee
Fresh coriander, chopped