• 1 tortilla or chapathi
  • A few sliced onions
  • A few grated cabbages
  • 0.5 teaspoon of oil

For the hot garlic sauce

  • 0.5 teaspoon of red chili paste
  • 0.5 teaspoon of chopped garlic
  • 0.5 teaspoon soy sauce
  • 0.5 teaspoon of red chili sauce
  • 0.5 teaspoon tomato ketchup
  • 0.5 teaspoon of vinegar
  • 0.5 teaspoon of sugar
  • salt to taste
  • 0.5 teaspoon of oil
  • 0.5 teaspoon of cornstarch in 1/2 cup of water

For the schezwan paneer

  • 0.5 cup paneer
  • 0.5 teaspoon of maida
  • 0.5 teaspoon of cornstarch
  • 0.5 cup chopped onion
  • 0.5 teaspoon of chili paste
  • 0.5 teaspoon of schezwan sauce
  • 0.5 small bell pepper, chopped
  • 0.5 tablespoon finely chopped spring onion
  • 0.5 teaspoon soy sauce
  • 0.5 teaspoon of vinegar
  • salt to taste
  • 0.5 teaspoon of oil


  1. Heat 1/2 teaspoon of oil in a nonstick skillet and sauté onion and cabbage for 2-3 minutes, then set aside.
  2. Sprinkle Maida, maida and salt on the paneer, mix well then fry and set aside.
  3. For the schezwan paneer Heat the oil in a pan, add the garlic, the new onion and sauté for one minute then add the onion, the pepper and sauté for 2 minutes.
  4. Add the chili paste, schezwan sauce, soy sauce, vinegar, salt and mix well, then add the cubed breading for another minute. Sprinkle a little water if necessary, then set aside.
  5. For the garlic sauce Heat the oil in a pan, add the garlic and the red pepper paste and sauté for 2 minutes, then add the soy sauce, the red pepper sauce, the tomato ketchup and make fry for 2 minutes. Add the cornstarch paste and stir continuously, then add the vinegar, salt, sugar and cook until the sauce is thick, then set aside.
  6. For the roll:
    Take a tortilla and evenly apply 2 teaspoons of hot garlic sauce to it, then put some chopped onions and shredded cabbage, then the 1-2 tablespoons of stuffing in the center and sprinkle with onion on it green then roll it Do the same for the other wraps as well then serve hot.
  7. For Soft Paneer:
    Soak the paneer cubes in lukewarm water with 1 teaspoon of lemon juice for 20 minutes, then use it as needed. If you don’t want to fry the paneer, use it as is.


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