Paneer wraps

To make the dough for the wraps, mix the flour and salt together in a bowl and slowly add 190-200ml water, enough to form a soft dough. Knead for 1 minute, cover and leave to rest for 30 minutes. Meanwhile, prepare the filling.

Put the salt, turmeric and chilli powder into a wide shallow bowl with the yogurt and mix well. Add the paneer to the bowl and coat well. Heat 100ml oil in a large frying pan, then fry the paneer in 3 batches. Cook for 1 minute on each side or until lightly golden. Drain on kitchen paper, if liked.

In another large frying pan, add 4 tbsp oil and the onions and cook for 6-8 minutes until lightly golden. Add the peppers and cook for 5 minutes more, then add the tomatoes, ½ tsp salt, sugar, harissa, tomato purée and cumin. Mix well, then cover and cook on a low heat for 5 minutes, until the tomatoes have softened. Add the golden paneer to the pan and mix it all together.

Divide the rested dough into 6 portions and dust the work surface generously with flour. Roll out each portion into big circles around 25cm across.

Heat a large frying pan or a skillet and cook the wraps for 2 minutes on each side until golden and cooked through. Wrap in a clean tea towel to keep them pliable while you cook the rest. Spread some butter on top of each wrap, add a layer of salad leaves, then some of the paneer filling. Roll it up and serve. Repeat with the remaining wraps, butter, salad and filling. These can be enjoyed piping hot (reheat the filling before serving if needed), or at room temperature which makes them perfect for lunchboxes or picnics.