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Paneer frankies (wraps)

Paneer frankies (wraps)

Mallika Basu says she has wonderful memories of paneer frankies being tucked into containers for family outings, as they were an easy crowd-pleaser across generations. Of course, these trips happened in winter rather than the blazing hot summers in India.

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  • Serves4
  • CourseSnack
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp Vegetable oil
  • 1 medium onion, thinly sliced
  • 1 green pepper, deseeded and chopped into small pieces
  • 1 tsp Cooks’ Ingredients Ground Turmeric
  • 2 tsp Cooks’ Ingredients Vadouvan Spice Blend
  • 1 tsp Cooks’ Ingredients Deggi Mirch Spice Blend
  • 2 tbsp tomato purée
  • 226g pack paneer, coarsely grated, or crumbled in a food processor
  • ¼ x 25g pack coriander, leaves chopped
  • 1 tsp Cooks’ Ingredients Chaat Masala
  • 2 seeded tortilla wraps
  • 4 romaine lettuce leaves, trimmed


  1. Bring the oil to medium-high heat in a wok or sauté pan and fry the onion for 5 minutes, or until turning golden. Mix in the green pepper and cook for 5 minutes more. Add the turmeric, vadouvan spice blend, deggi mirch and tomato purée, then stir over a low heat for 3-5 minutes to cook out the spices.

  2. Add the paneer and stir through until evenly coated in the spices and other ingredients. Off the heat, mix in the coriander, chaat masala and salt, to taste.

  3. Warm a wrap according to pack instructions, to make it more pliable. Place on a sheet of foil or baking parchment, if liked (this helps them to stay tightly rolled if serving later). Place 2 lettuce leaves in the middle, facing each other. Cover the lettuce with 1/2 the paneer filling. Fold in the narrow edges, while using the longer edges to roll the filling into place, as you would a wrap.

  4. Seal with the foil or paper and cut in ½, to serve. If you’re serving these later, pop them into a sealable tub to keep them from drying out. These can be made up to 4 hours ahead.


Typical values per serving when made using specific products in recipe


1,699kJ/ 408kcals



Saturated Fat












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