The one thing I hate about busy days is that one doesn’t get to sit down and properly enjoy one’s lunch. I hate rushed meals, you see. So on days when I am swamped, I just eat cookies or brownies for lunch and make up for it with two delicious dinners when I get home.
I know, however, that this isn’t the healthiest way to go about things. And sometimes, I miss being able to eat something spicy and not-sweet for lunch (followed by a brownie, of course). That’s where this roll comes in.
It’s inspired by the concept of a Kathi roll and quite easy to assemble. So if you make the bhurji the night before, it becomes an easy snack to put together for lunch on a busy day. And you can eat easily while you work on something without getting your hands all messy 🙂
If you want to try making it, here’s what you will need:
1/2 pound paneer (for instructions on how to make it, go here; you could also buy some at Indian stores, but freshly made homemade paneer really is several orders of magnitude better than the store bought kind)
2-5 tablespoons of vegetable or sunflower oil or ghee (go here for my recipe)
1 medium sized onion (ideally red; diced)
2 cloves of garlic (crushed)(optional)
2 green chillies (ideally, the slender, thai ones) or 1 habanero (chopped);
3 medium-sized vine ripened tomatoes (you can use more tomatoes if you like your bhurji a little more tangy and sweet) (diced)
Salt to taste
1-3 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1 lime or lemon
Rotis (for more on how to make rotis, go here; you could also use tortillas or buy pre-made rotis at an Indian store, but I wouldn’t recommend it).
- Take the Paneer and chop it up into little small pieces. You can also process it in a food processor until it is broken up into fairly small chunks (not larger than 1/2 inch cubes).
- Add the oil/ghee to a frying pan. Heat the pan at medium-high heat.
- Once the oil seems hot (test it with one small onion piece) throw in the diced onions and sauté them until they are slightly browned.
- Throw in the green chilli and sauté it as well. Reduce the heat to medium.
- Add the tomatoes and toss them about in the pan.
- Add the salt and all the masalas (red chilli, coriander, cumin, garam masala, and turmeric powders). Toss the contents of the pan until the spices are well-distributed.
- Place a lid on the frying pan and let the tomato-onion-spice mixture cook for a few minutes, until the oil separates from the mixture (stirring intermittently).
- Toss in the paneer chunks and stir well, breaking up the paneer in the pan even more as you stir.
- Cook until the paneer looks well cooked but still moist. You can taste it after a few minutes and decide whether or not you want it cooked some more.
- Take the pan off the heat. Squeeze lime juice on the paneer bhurji, to taste. It’ll add a bit of tartness to it that I love!
- Place a roti or tortilla on a plate. Spoon the bhurji into the centre of the roti.
Roll the roti up, so that it looks like a burrito.
Your snack/portable lunch is ready 🙂 I like eating it with yoghurt (I am a yoghurt fiend!)