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–+ servings

Schezwan Roti Roll

A spicy, crunchy, and saucy street-style wrap filled with paneer, vegetables, and tangy Schezwan sauce, perfect for a quick homemade meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Lunch, Snack
Cuisine Indian, Street Food
Servings 2 servings
Calories 400 kcal

Ingredients
  

For the roti wraps

  • 1 cup Whole wheat flour Can mix with all-purpose flour for softer rotis
  • 1 pinch Salt
  • 1 tbsp Oil
  • 1/2 cup Warm water Add little by little until dough is soft

For the filling

  • 200 g Paneer, cubed or sliced
  • 1 medium Onion, sliced Thinly sliced
  • 1 medium Capsicum or bell pepper Sliced
  • 1 tbsp Oil For sautéing
  • 1 tbsp Schezwan sauce Adjust to taste
  • 1 tsp Garam masala
  • 1 tbsp Fresh coriander, chopped
  • 1 tbsp Lemon, for squeezing Optional
  • to taste Salt, red chili powder, turmeric, cumin For seasoning

For assembly and toppings

  • 1 cup Lettuce or cabbage, shredded For extra crunch, optional
  • to taste Chat masala For sprinkling
  • to taste Mayo or yogurt For extra creaminess, optional

Instructions
 

Make the roti wraps

  • Mix flour, a pinch of salt, and a splash of oil. Add warm water little by little and knead into a soft dough. Rest for 15 to 20 minutes.
  • Divide into balls, roll into thin circles, and cook on a hot tawa. Brush lightly with oil or ghee on both sides until light golden spots appear.
  • Keep them soft, not crispy. Stack and cover with a cloth so they stay pliable.
  • Tip: If your rotis get dry, brush a tiny bit of oil while resting them. For busy days, make and refrigerate them earlier in the day.

Cook the paneer filling

  • Heat oil in a pan. Add sliced onions and peppers. Sauté until just tender but still a bit crunchy.
  • Add paneer strips or cubes. Sprinkle salt, red chili, a pinch of turmeric, and cumin. Toss on medium heat until the paneer edges get light golden.
  • Stir in 1 to 2 tablespoons of Schezwan sauce, depending on your heat tolerance. Add a splash of water if needed to coat everything.
  • Finish with garam masala and coriander. Taste and adjust salt.
  • Optional but excellent: a tiny squeeze of lemon right in the pan.

Assemble and roll

  • Lay a warm roti on a board. Spread a spoon of Schezwan sauce in the center. Pile the paneer filling in a line.
  • Add sliced onions, a few lettuce shreds if you like, and a sprinkle of chat masala.
  • If you want extra creaminess, a light smear of mayo or yogurt works great.
  • Roll tightly from one side, tucking as you go. Wrap the bottom half with foil if you are taking it out. Warm it quickly on the tawa so the outside gets a tiny bit toasty.

Notes

For meal prep, store leftover filling in the fridge for up to two days. Reheat gently with a splash of water. Keep rotis wrapped and sealed so they do not dry out.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 2g
Keyword Frankie, Indian Wraps, Paneer Roll, Schezwan Roti Roll, Street Food
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