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. When deciding on a menu, I always find that the main course is easy to plan for a Diwali party or any gatherings. Appetizers and desserts are two main things that excite guests the most at any party. And these 2 are difficult to plan. If you struggle in deciding the appetizer for parties, then I have got an exciting recipe to share with you guys. When deciding on an appetizer recipe for parties, I look for recipes that are
tasty, fast, and fun addition to your menuSimple to make with easily available ingredients.easy to make and can be made in advance which is super important to me when it comes to party appetizers.
This Tandoori paneer pinwheel ticks all the boxes. It doesn’t matter if you call them pinwheels or roll-ups. These pinwheels are the perfect party food for every occasion! When you want fun and versatile finger food for the party, there’s nothing like a pinwheel! I mean who doesn’t love stuffed spirals of deliciousness?! And finger foods like pinwheels tend to go over well for a party which is why I love these tandoori paneer pinwheels. I gave an Indian twist to a regular pinwheels recipe. So, this recipe has 2 parts to it – the Tandoori paneer and the spiced cream cheese. The recipe is pretty straightforward. First, you marinate the paneer in yogurt, spices, and fresh herbs (just like the marinade from my paneer tikka recipe). Since we are adding this tandoori paneer to a tortilla and making pinwheels, the paneer cubes are cut into small and bite-sized pieces. It’s easier to roll the pinwheels this way, so keep that in mind. Then prepare the cream cheese mixture by adding garlic powder and onion powder. After that sauté in oil until lightly golden. Then comes assembling the pinwheels. Spread cream cheese on the tortilla, and add tandoori paneer, bell pepper, and onion. Roll them tightly, cover them with plastic wrap and fridge them. Putting them in the refrigerator before cutting them is important. Cut them and serve with mint cilantro chutney. So easy-peasy!
Why do I love the Tandoori Paneer Pinwheels recipe?
It’s a yummy twist to regular pinwheels.It makes quick and easy appetizers! They make a bunch. So it’s a crowd-pleaser recipe to bring the parties or gatherings.These can be made ahead of time with no issues.These are perfect for any age group.This recipe can easily be doubled or tripled depending on the number of people you serve.It’s school lunch and kid-friendly!
Ingredients required
Flour Tortillas: You can use flavored flour tortillas like a garden herb or sun-dried tomato tortillas. Whole Wheat tortilla and low carb wraps work fine too.Cream Cheese: Tangy, creamy, and delicious! Set your cream cheese out for about 30 minutes before using it to soften it up.Paneer: Store-bought or homemade paneer can be used. If using store-bought paneer, remember to soak it in warm water for 20 minutes.Yogurt: the base for the marinade is made with yogurt. Use thick yogurt here, you can also use Greek yogurt. If you are using homemade yogurt and it is watery, drain it for 2 to 3 hours using a strainer, and then use it in the recipe.Spices: For the tikka marinade I have used basic Indian spices like red chili powder, turmeric powder, garam masala, chaat masala, salt, cumin powder, coriander powder, and Kasuri methi. Herbs: Herbs like cilantro and mint give a very refreshing taste to this recipe.Oil: You can use any oil of your choice.Bell pepper and Onion: For the crunch and flavors.
Step-by-step process
Step – 1 Marinate the paneer
The prominent taste of this recipe is in its marination. So to make a good tandoori paneer tikka you first need to make an excellent 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, take out the marinated paneer from the refrigerator.Heat oil in a pan.Add marinated paneer to a panCook the paneer cubes on medium heat until they turn golden in color from all 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, keeping 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.
Storage ideas
Store for up to 3 days refrigerated. But keep in mind that the tortillas will soften over time. The tortillas continue to soak up moisture from the filling, so they’ll get softer.
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.
More Appetizer recipes
Schezwan Hot Corn DipButter BoardSchezwan Paneer PuffCheese corn ballsDabeli Dhokla
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