Paneer Shawarma Recipe | No Yeast No Oven Pita Bread & Hummus | Paneer Roll | Chef Sanjyot Keer
Full written recipe for Paneer shawarma
Prep time: 35-40 minutes
Cooking time: 20-25 minutes
Serves: 7-8 shawarma (depending on the size of pita bread)
Pita bread
Ingredients:
Luke warm water 1/4th cup
Luke warm milk ½ cup
Curd ½ cup
Olive oil 1 tbsp
Sugar 2 tbsp
Refined flour 2 cup
Wheat flour 1 cup
Baking powder 1 tsp
Baking soda 1/4th tsp
Salt 1 tsp
Oil as required
Method:
In a mixing bowl, add water, milk, curd, oil and sugar, mix well until the sugar dissolves, further use a sieve and add the remaining dry ingredients, sift them together and add them to the liquid mixture, mix until its combined well.
Once combined well, dust some dry flour over the platform and transfer the dough, start to knead the dough and knead well for 10-12 minutes while stretching it well, make sure to knead until the dough is smooth in texture. Shape the dough like a huge ball size by tightly tucking it inwards.
Take a bowl and grease it with oil, place the dough and also grease the surface with oil, cover the bowl with either plastic wrap or a lid and allow the dough to proof and rest in a warm place for at least an hour.
After the rest, knead the dough once again and roll into a foot long log, you can and further divide in equal size dough balls, you’ll be getting around 7-8 size dough balls that’ll eventually give you 8-inch 7-8 pita breads, you can choose to divide in smaller dough balls depending on the size and number of pita breads you would wish to make.
Cover the dough balls with a moist cloth and rest it for another 5-6 minutes.
After the rest, coat the dough balls with dry flour, flatten with hands and further use a rolling pin to roll into a thick chapati. Use flour if required.
Set a tawa and cook the chapati/pita bread over a hot tawa on both the sides until golden spots appear, use a napkin and press the pita bread gently to fluff up the bread while cooking.
Cook the all the pita bread in same way, keep the cooked pita bread covered in a moist cloth or in a casserole until you use it for making shawarma.
Carrots & beetroot pickle
Ingredients:
Beetroot 1 cup / 2 big size (batons)
Carrots 1 cup / 3 medium size (batons)
Green chillies 10-12 nos. (slit)
Salt 1 tsp
Water ½ cup
Vinegar 1 cup
Sugar 5 tbsp
Salt ½ tsp
Methods:
Set water for boiling in stock pot, add the beetroot, carrots and green chillies, blanch the veggies while keeping them little crunchy.
Set another stock pot and add ½ cup of water, vinegar, sugar and salt, mix well and cook until the sugar dissolves, and the brine is like warm, cool down the brine solution and add the blanched veggies in it, transfer it in a well sterilized glass jar, keep it refrigerated and use accordingly.
Hummus
Ingredients:
Kabuli chane (chickpeas) 2 cups (boiled)
Garlic 4-5 cloves
Tahini 1/3rd cup (link mentioned in the description box)
Lemon juice 2 tbsp
Salt to taste
Black pepper 1/4th tsp
Reserved chickpea water 1/4th cup
Ice cubes 2-3 cubes
Virgin olive oil 3 tbsp
Curd 1/2 cup (completely optional)
Method:
I’ve soaked ½ cup of kabuli chana for 6 hours & boiled & also reserved the chickpea water.
Use a mixer grinder, add the cooked kabuli chane, and the remaining ingredients, use pulse mode and grind until its fine in texture, add the reserved chickpea water while grinding for ease in the process.
You can adjust the consistency of the hummus by adding the reserved chickpea water. I’ve used 200 ml in total.
Your hummus is ready, store in the fridge until used.
Grilled paneer
Ingredients:
Paneer 500 gm
Olive oil 2 tbsp
Kashmiri red chilli 1 tsp (optional)
Coriander 1 tbsp
Garam masala 1 tsp
A big pinch of elaichi powder
Jeera powder 1 tsp
Garlic paste 2 tbsp
Lemon juice 1 tsp
Salt to taste
Black pepper powder 1/4th tsp
Hung curd 1/4th cup
Olive oil or any oil for grilling
Method:
Add all the ingredients in a mixing bowl and mix well, further marinate the paneer.
Set a grill pan or a normal pan on medium heat, add oil and grill the marinated paneer from both the sides until the grill marks appear and is golden brown in colour.
Cut the grilled paneer in strips or dices & keep aside to be used while making the shawarma.
For hot sauce
Ingredients:
Kashmiri red chillies 15-20 nos. (soaked)
Garlic 10-12 cloves
Sugar 1 tsp
Olive oil 2 tbsp
Black salt ½ tsp
Vinegar 1 tsp
Jeera powder 1 tsp
Lemon juice 1 tsp
Salt to taste
Black pepper powder 1/4th tsp
Methods:
Add all the ingredients in a grinding jar and grind well to make a smooth paste. Adjust the consistency of the water to make a smooth sauce like texture. Store in the fridge until you use them.
For Garlic Sauce & Assembly continued in the comment section below
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