Chatpata Paneer Taco


Cranberry Dates Chutney
• Dried cranberries whole – 60g
• Cumin powder – ½tsp
• Dates – 3 to 4 nos
• Lemon juice – 1 tbsp
• Ginger powder – ½ tsp
• Salt – to taste
• Red chilli powder – 2 tsp
• Water – 2 cups

• All purpose flour – 250 grams
• Oil – 1 tbsp
• Salt – to taste
• Oil – for frying
• Water – as required for kneading

For Marinating Paneer
• Paneer – 200g
• Cumin powder – 1 tsp
• Curd – 80g
• Turmeric powder – ½ tsp
• Ginger garlic paste – 1 tsp
• Salt – to taste
• Coriander powder – 1 tsp
• Garam masala – 1 tsp

For Making Marinated Paneer
• Marinated paneer
• Onion – 250 grams
• Garam masala – ½ tsp
• Finely chopped green chillies – 1 tbsp
• Coriander – 2 tbsp
• Tomato puree – 150 grams
• Cumin – 1 tsp
• Water – 1 cup
• Oil – 2 tbsp
• Tomato – 100 grams


Cranberry Dates Chutney
In a bowl, pour boiling water over the cranberries or submerge the cranberries in a pot of boiling water with heat turned off.
Let them sit till the skin pops. Do not let the berries boil or the flesh will turn mushy.
Drain the water and keep it aside.
In a blender add the cranberries, deseeded dates and ginger. Blend until it is a smooth paste.
In a pan mix the dates cranberry paste along with the remaining chutney ingredients (red chilli powder, cumin powder, lemon juice, salt, water) and cook for 5 to 10 mins on medium heat.
Set chutney aside and let it cool.

Marinating Paneer
In a mixing bowl add curds, ginger garlic paste, red chilli powder, coriander powder, turmeric powder, garam masala, salt and mix it well.
Add the paneer to it and mix well, making sure the panner is coated well.
Marinate it for 20 minutes.

Preparing Paneer Stuffing
In a pan add 2 tbsp oil, 1 tsp cumin and stir well.
Then add 150 grams onion and fry till translucent or until it turns golden brown.
Add 1 tbsp finely chopped green chillies and stir well.
Add the marinated paneer and the tomato puree, mix well and cook for 5 mins on medium heat.
Then add 1 cup water and mix well.
Add the remaining diced tomatoes and onions and mix well.
Cook for 7 to 10 mins.
Add garam masala, coriander, mix well and cook for 5 mins.
Remove from heat and keep it aside.

Making of Dough
In a mixing bowl add the all-purpose flour, salt, gradually add water and mix well to form a smooth, and soft dough.
Rest the dough for 20 to 30 mins.
Add 1 tbsp oil and tuck the dough well.

Take a ball from the dough and flatten it using a rolling pin.
Place it on a hot tawa and cook on moderate heat for 2 to 3 mins and flip it gently till it turns slightly golden brown on both the sides.
Heat sufficient oil in a pan for frying , and add the roti into it.
With the help of a spatula fold it into half and fry until it turns golden brown and crispy (holds the folded shape).
Remove it from heat and drain it on a tissue paper.

Take the taco shell and spread the cranberry dates chutney on the inner surface.
Add the cooked paneer into it.
Top it with fresh onion and the cranberry dates chutney.

Recipe by Sara Ahmedi