Cheesy Panner Wraps With Omelet Soup

What is this? Not you...believe me folk these wraps are deliciously finger licking good and the panner is mildly spice with busting Indian flavors.These soft crumbly panner have become everyone's favorite in my household. On these frequently changing climate of CBE a perfect dinner with drool-able Omelet Soup can satisfy anyone!!!

Very satisfying but health soup that's quick and easy to prepare. My son really love this flavorful soup with panner wraps and these items frequently finds it's way to my dinning table ::D

Serving Size:4
Ingredients For the Soup:
1 egg
3 cups vegetable soup
2 large carrots diced
4 leaves of bok choy shredded
2tbsp soy sauce
1/2tsp sugar
1tbsp black pepper
chopped coriander leaves

Preparation Methods:
Beat the egg lightly and fry. Roll up like a pancake and thinly slice it up. Boil the stock in large pan-add the diced carrots and the shredded bo choy. Reduce the heat and simmer for 10 minutes. Add the soy sauce , sugar and the black pepper. Stir for few minutes. Serve in a a soup bowl and add few slices of the omelet on top and garnish with chopped coriander leaves.


For the Panner Wraps:
1 cup panner cubed
1 onion chopped
1 tomato chopped
1tbsp ginger garlic paste
1tsp mustard seeds
1tsp cumin seeds
chopped lettuce leaves
mayonnaise
cheese spread

For the Masala Paste:
1/2 cup chopped shallots
1 tomato diced
1/2tsp fennel seeds
1tbsp coriander powder
1tbsp chillie powder
1tsp garam masala
1/2 tsp turmeric powder
3 curry leaves
salt to taste

For the dough:
1 cup of madia
1/2 cup of hot milk
1/4 cup of curd or yogurt
2tbsp of ghee
1/4tsp of sugar
1/4tsp of salt
hot water
Preparation Methods:
Coat a pan with 2tbsp oil and roast all the ingredients for the paste and blend to a smooth mixture once cooled. Keep aside.Meanwhile shallow fry the panner cubes,drain and keep aside. In the same pan add another 2tbsp oil - then add mustard seed. Once it starts to crack add the cumin seeds,ginger garlic paste and fry til l fragrant. Then add the chopped onions and tomatoes. Once the onions turn slightly brown add the panner cubes following by the masala paste. Cover the pan with a lid and let the panner get well combination in the masala mixture. Remove the lid and adjust the level of salt and remove from flame.

For the wrap:
In a large bowl sift the madia sugar and salt. Make a well in middle of the flour and pour the milk,curd or yogurt. Knead the mixture into a smooth dough adding enough of hot water.Divide the dough into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter.Heat a heavy based frying pan or griddle on a medium heat. Place the rolled chapati on the griddle. Cook on both side.

Take one wrap and place on a plate. spread the mayonnaise and cheese spread evenly. add the some of the lettuce and the panner masala. Roll up and serve.