Spicy Paneer Burrito Recipes

SPICY PANEER BURRITO

Steps:

• Add all-purpose flour, oil, and salt in a bowl. Mix well.
• Now add curd as needed and form a smooth and soft dough.
• Now cover the dough with a wet cloth and let it rest for 1/2 an hour.
• In a bowl, add cooked rice, coriander leaves, lemon juice, salt and mix everything well. Set aside.
• Heat butter in a pan, add cumin seeds, and let it splutter.
• Once the seeds start spluttering add crushed garlic to it. Saute for a few seconds.
• Now add onion, capsicum, and tomato to it and stir.
• Add turmeric powder and salt to it.
• Cook until the raw smell of turmeric goes off.
• Add coriander powder, Kashmiri red chilli powder, chilli powder and garam masala powder. Mix well.
• Cook for 2-3 minutes, then add paneer cubes to it. Give it a nice mix.
• Now add curd and Kasturi methi leaves and mix.
• Cook for 4-5 minutes and switch off the flame. Set aside.
• In a bowl add thick curd, mayonnaise, lemon juice and salt. Mix everything well. Set aside.
• Take another bowl, add onion, tomato, green chilli, lemon juice and salt.
• Mix everything well. Keep it aside.
• Divide the dough into 8 equal sizes.
• Now take one part and roll it.
• Heat a flat pan and cook the base from both the sides. (use flat tawa to cook, but if you don't have you can use normal Tawa also).
• Follow the same process to make the rest of the tortilla.
• Place the tortillas on a plate and spread the rice mixture on the lower part of the roti.
• Now add some chilli paneer on the same spot then some sour cream and some salsa.
• Now add some grated cheese on to it.
• Sprinkle some Oregano Seasoning on to it.
• It's time to roll our burritos.
• To roll the burrito, first, fold the two sides inwards covering the filling.
• Then start rolling from the bottom towards the top, tightly pressing the fillings inward so that the wrap completely encloses the filling from all sides.
• Continue with remaining burritos.
• Now heat a grill pan or normal tawa.
• Keep one burrito wrap on to it.
• Rub little butter on all sides of the burrito.
• Cook from both sides until the burrito is golden brown.
• Cut the burritos in half and serve.
• You can serve these burritos roll along with mayonnaise, sauce, or sour cream and nachos.

SPICY BREAKFAST BURRITOS WITH CHEESE

Steps:

• Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
• Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
• Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. Stir in the hot sauce, jalapenos and a splash of jalapeno juice. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
• Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then add a pinch of cheese and roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. Serve with more hot sauce, jalapenos and salsa.

SPICY BEEF BURRITOS

Steps:

• Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl.
• Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes.
• Pour refried beans into a saucepan over medium-low heat. Cook and stir until heated through, about 5 minutes.
• Warm each tortilla in the microwave until soft, 15 to 20 seconds. Spread a layer of refried beans on top. Divide beef mixture among tortillas. Top with lettuce, sour cream, and Cheddar cheese. Fold in opposing edges of each tortilla and roll up into a burrito.

SPICED PANEER

Steps:

• Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown - watch out as the oil spits. Scoop it on to kitchen paper.
• Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
• Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.