Indian Street Food Delight: Paneer Shawarma Style Roll

Indian street food is a celebration of flavors, colors, and creativity. Among the vast variety of dishes that entice food lovers, the “Paneer Shawarma Style Roll” is a unique blend of Middle Eastern inspiration and Indian ingenuity. In this blog, we explore how you can recreate this delicious street food favorite at home, with no egg, no oven, and no yeast. Inspired by Chef Ranveer Brar’s recipe, this vegetarian delight is sure to become a favorite in your household.

What is Shawarma?

Shawarma, a Middle Eastern dish, traditionally features thin slices of meat stacked on a skewer, roasted slowly, and shaved off to be stuffed into bread called “khubus” or “khubz.” The bread is typically a fermented flatbread made with yeast, filled with meat, pickled vegetables, and a flavorful spread. Over the years, this dish has gained immense popularity worldwide, with countless regional adaptations.

In India, where vegetarianism is prevalent, paneer often replaces meat in shawarma-style dishes. The Paneer Shawarma Roll combines the essence of the original with a desi twist, making it a perfect addition to Indian street food culture.

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Ingredients for Paneer Shawarma Style Roll

For Marination:

Paneer (Cottage Cheese): Thinly sliced slabs
Garlic Paste: 1 tablespoon
Hung Curd: 2 tablespoons
Oregano: 1 teaspoon
Coriander Powder: 1 teaspoon
Mayonnaise: 1 tablespoon
Salt: To taste

For Pickled Salad:

Carrots: Thinly sliced
Beetroots: Thinly sliced
Cucumber: Thinly sliced (added later to avoid overcooking)
Water: 1 cup
Vinegar: 2 tablespoons
Bay Leaves: 2
Crushed Garlic: 1 teaspoon
Sugar: 1 teaspoon
Salt: To taste

For Bread (Khubus Alternative):

Refined Flour (Maida): 2 cups
Baking Soda: 1/2 teaspoon
Double-Acting Baking Powder: 1 teaspoon
Sugar: 1 teaspoon
Salt: To taste
Oil: 1 tablespoon

For Spread:

Garlic Paste: 1 teaspoon
Mayonnaise: 2 tablespoons
Salt: A pinch

Step-by-Step Preparation

Preparing the Paneer

Thinly slice the paneer slabs to mimic the texture of shawarma meat.
In a mixing bowl, combine hung curd, garlic paste, oregano, coriander powder, mayonnaise, and salt. Mix well.
Apply the marinade generously over the paneer slices, ensuring each piece is well coated. Let it rest for at least 30 minutes to absorb the flavors.

Making the Pickled Salad

In a saucepan, boil water with vinegar, bay leaves, crushed garlic, sugar, and salt.
Add the carrots and beetroots to the boiling water and cook for 6-7 minutes.
Remove from heat and allow the mixture to cool to room temperature. Add the cucumber slices last to maintain their crunch.

Preparing the Bread

In a large bowl, mix refined flour, baking soda, baking powder, sugar, and salt.
Gradually add water to form a soft dough. Knead thoroughly and add oil for a smooth texture.
Cover the dough and let it rest for 15-20 minutes.
Roll out the dough into thin circles and cook on a hot tawa (griddle) without adding oil or butter. Keep the cooked bread covered to retain softness.

Assembling the Shawarma Roll

Spread a thin layer of the garlic-mayo spread on the prepared bread.
Add a generous amount of pickled salad and marinated paneer slices.
Roll the bread tightly, securing the filling. For an authentic touch, serve the rolls with a side of crispy French fries.

The History Behind Shawarma

Shawarma has a fascinating history rooted in the Ottoman Empire. The concept of grilling meat on skewers was a favorite among the Ottomans. By the 18th century, they perfected the vertical grilling method, which allowed for even cooking and a smoky flavor. This method gained popularity in Istanbul and spread to neighboring regions, each adopting the dish with its unique twist.

When shawarma reached Greece, it was named “gyros,” inspired by the Greek word for rotation. In Turkey, it was called “Doner Kebab,” referring to the turning skewer. The Middle East adopted the name “shawarma,” derived from the Arabic word for rotation.

Tips for Perfect Paneer Shawarma Rolls

Marination Time: Allow the paneer to marinate for at least 30 minutes to ensure the flavors penetrate deeply.
Pickle Patience: Let the pickled vegetables rest for 6-7 hours for the best flavor absorption.
Bread Consistency: Ensure the dough is soft but not sticky. Covering the bread after cooking retains its moisture.
Balanced Flavors: Adjust the garlic and vinegar levels in the spread and salad to suit your taste.

Why Paneer Shawarma Rolls Are Perfect Indian Street Food

Paneer Shawarma Rolls epitomize the essence of Indian street food—accessible, flavorful, and innovative. This dish is:

Customizable: Suitable for vegetarians and adaptable with chicken or fish.
Convenient: Easy to prepare at home without specialized equipment.
Nutritious: Packed with protein-rich paneer and fresh vegetables.
Global yet Local: Combines international flavors with Indian spices and techniques.

FAQs About Paneer Shawarma Style Rolls

Can I use store-bought bread for the shawarma rolls?

Yes, you can use store-bought pita bread or wraps if you’re short on time. However, making fresh bread at home enhances the overall taste.

What can I use as a substitute for mayonnaise?

You can use hung curd or Greek yogurt as a healthier alternative to mayonnaise.

Can I make this dish vegan?

Absolutely! Replace paneer with tofu and use vegan mayonnaise for a plant-based version.

How can I make the rolls spicier?

Add red chili flakes or a spicy sauce to the marinade or spread to increase the heat level.

Can I prepare the components in advance?

Yes, you can marinate the paneer and prepare the pickled salad a day in advance. Store them in the refrigerator and assemble the rolls when ready to serve.