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Crispy Paneer Moong Dal Wrap

Course High Protein Meal recipes, Main Course
Cuisine Fusion, Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients

Moong Dal Batter Base:

  • 1 cup yellow moong dal soaked 2–3 hours
  • 1 small green chili optional, for flavor
  • ¼ cup water as needed for smooth blending
  • Salt to taste
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder

Paneer & Veggie Filling:

  • ½ cup grated paneer
  • ¼ cup bell pepper finely chopped
  • 1 tsp chaat masala
  • 1 tbsp oil or ghee for cooking and crisping

Instructions

  • Drain your soaked yellow moong dal and add it to a blender along with a green chili, a splash of water, salt, turmeric, and red chili powder. Blend until completely smooth and thick.
  • Heat a flat pan or cast-iron tawa over medium-high heat and lightly oil or ghee the surface.
  • Pour a ladleful of the batter into the center and use the back of your ladle to spread it outward in circular motions into a thin, even layer.
  • Drizzle a few drops of oil or ghee around the edges and center, cooking until the bottom turns golden-brown and crispy.
  • Sprinkle your grated paneer, finely chopped bell peppers, and a generous pinch of chaat masala directly over the wrap.
  • Roll it up tightly using a spatula, slice into bite-sized pieces, and serve warm!

Notes

  • Soaking is Key: Don't skip soaking your yellow moong dal for at least 2–3 hours. This ensures the batter blends completely smooth without any gritty texture.
  • Get the Tawa Hot: Make sure your pan is properly heated before pouring the batter so it spreads smoothly and achieves that signature crispy texture.
  • Paneer Variation: You can use crumbled paneer or low-fat paneer depending on your macro goals!