Tandoori paneer pinwheels

Tandoori Paneer Pinwheels is a quick appetizer recipe and can be prepped ahead of time to help make party prep a breeze.

This is a vegetarian and a party favorite recipe that’s full of bright, bold Indian flavors you’ll crave! Your guests will ask for seconds and thirds!

Pinwheel recipes are always great for an appetizer or snack that comes together quickly and won’t take much effort.

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Ingredients
For cream cheese mixture
▢1 ¼ cup Full fat cream cheese room temperature
▢½ teaspoon garlic powder
For marination the paneer
▢½ cup – greek yogurt Or hung curd
▢¼ teaspoon – turmeric powder
▢1 teaspoon – coriander powder
▢1 teaspoon – cumin powder
▢1 teaspoon – chaat masala
▢1 teaspoon – Kashmiri red chili powder
▢½ teaspoon – garam masala
▢½ teaspoon – Kasuri methi
▢½ teaspoon salt or to taste
▢1 tablespoon chopped cilantro
▢1 tablespoon – chopped mint
Other ingredients
▢250 grams paneer cut into VERY small piceses
▢½ cup bell pepper finely chopped
▢½ cup onion finely chopped
▢4 10 inch flour tortilla
▢1 tablespoon – oil

Instructions

Step – 1 Marinate the paneer
The main taste of this recipe is in its marination. So to make a good tandoori paneer tikka you first need to make a very good marinade with lots of flavorful spices and yogurt.
Take yogurt in a large mixing bowl. I have used greek yogurt here. You can use regular curd too, strain it for several hours until you have thick yogurt left, and then use it in the recipe.
Add all the ingredients for the marinade to the yogurt – oil, coriander powder, cumin powder, chaat masala, turmeric powder, garam masala, Kashmiri red chili powder, Kasuri methi, and salt.
Add in chopped cilantro and mint. Whisk to combine everything.
Stir in the paneer cubes. Mix until all the paneer pieces are well coated with the marinade. Cover the bowl and refrigerate for a minimum of 30 minutes.

Step – 2 Cream cheese mixture
Take cream cheese in a bowl. Add garlic powder and onion powder. Mix well. Keep it aside.
Note – Make sure the cream cheese is at room temperature and easy to apply.

Step – 3 Cooking the paneer
After 30 minutes are up, take out the marinated paneer from the refrigerator.
Heat oil in a pan.
Add marinated paneer to a pan
Cook the paneer cubes on medium heat until they turn golden in color from both sides, stirring often so that it gets cooked from both sides.
Once done, remove the paneer into a bowl, Let it cool down.

Step – 4 Now, it’s time to assemble everything.
Divide cream cheese mixture and tandoori paneer mixture into 4 parts.
Place a tortilla on a cutting board, and spread it with one part of the cream cheese filling.
Now layer with one part tandoori paneer cubes, some bell peppers, and onion. Now start rolling.
Roll up the tortilla very tightly, making sure to keep the roll very tight at the beginning (to avoid a hole in the middle!).
Repeat for the remaining 3 tortillas.
Cover it with cling wrap or place it in a sealed container. Refrigerate for at least an hour to allow the filling to set.
After an hour slice off the ends of the rolls and discard, then slice into 1-inch slices to make pinwheels.
Tandoori paneer pinwheels are ready. Serve them with green chutney or as is.
They last up to 3 days refrigerated, but they taste best the same day because the tortillas become softer over time.

Notes
Make sure to chop paneer, bell pepper, and onion into very small pieces.
This recipe makes 20 to 24 pinwheels depending on how large you slice them, I do about an ¾ inch thickness, so they aren’t too big but not too small either.
I use the 10-inch tortilla, you can use smaller or burrito sized if you like.
Chill them at least an hour before slicing and serving, so that they can hold together well.
Make sure to cut them with a sharp serrated knife. It produces cleaner cuts.
Roll the tortillas very tightly, especially at the beginning of the roll.
Spread a thin layer of cheese filling. If you fill the cheese way too much, it won’t taste good and it will taste strong.
Wipe your knife blade clean between slices.
The Kashmiri red chili powder only gives it a hint of spice where it won’t be too overwhelming for Kids.
The tangy cream cheese makes them stick together, so they are as photo-worthy as they are tasty.

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Detailed Recipe
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