Paneer Fajita - My take

Hi.. I made fajitas today... it is my take on flavours & method of preparing it.. It has few prelimnary steps to before assembling the fajita. Fajita originated from Mexico.. It is basically a wrap with sauce & veggies..

Ingredients:

For Sauce:
Tomatoes - 2 (blanched)
Dried Basil - 1 tsp
Salt to taste
Tomato Ketchup - 2 tsp
Black Pepper Powder - 1/2 tsp
Butter - 1 tsp

For Filling:
Onion - 1 medium sized diced
Paneer - 100 gms diced
Carrot - 1 medium sized diced
Capsicum - 1 medium sized diced
Garlic - 2 cloves minced
Olive Oil - 2 tsp
Red Paprika - 1 tsp
Turmerice Powder - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Salt to taste
Dried Basil - 1 tsp
Dried Oregano - 1 tsp
Cheese - 1 cup Grated

For Fajita Dough:
Flour (Maida) - 1 cup
Wheat Flour - 1 cup
Salt to taste
Black Pepper Powder - 1/2 tsp
Olive Oil - 1 tsp

Method:

1. For Fajita Dough, Knead all ingredients under "For Fajita Dough" and keep aside to rest
2. For Sauce, Grind all ingredients under "For Sauce" except for Butter. Heat butter in a kadai, Add the ingredients & boil for 2 minutes and remove to cool
3. For Filling, heat oil in a wok, add garlic, onion, saute for 2 mins, add carrots, capsicum & paneer. Add all spices & cook for 2 to 3 mins.. (Let the veggies have a cruch!)
4. Make 6 inch diameter Chappatis of the Fajita Dough & cook it on low flame in a Tawa
5. For Assembling, Take the chappati, apply the sauce, arrange the filling along the diameter & generously add grated cheese.
6. Wrap the Chappati, Brush butter on folded side of Fajita, place it on the sandwich maker or tawa, Carefully turn to other side & apply butter .
7. Cook till cheese melts and Chappati turns light brown in color.
8. Serve Hot

Tip:

• You can any veggies like baby corn, zucchini, corn kernels, yellow squash or colored bell peppers
• You use Mozzarella cheese
• It is a single meal that gives you all food nutrients