Loaded Flatbread With Tamarind Paneer
★★★★★ Rating

Loaded Flatbread With Tamarind Paneer

Crispy tamarind paneer, pickled red onions and Chilli Crunch yogurt wrapped up in warm flatbreads.

Quick, easy and seriously moreish.

Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
15

INGREDIENTS

  • 200g Param paneer, cut into sticks
  • 2 tbsp Woolf’s Kitchen Tamarind, Garlic & Chilli Spice Paste 
  • 2 flatbreads
  • 1 red onion, thinly sliced
  • 3 - 4 tbsp white wine vinegar
  • 1 tsp sugar
  • Good pinch of salt

For the toppings:

  • 3 tbsp Greek yogurt
  • 1 tbsp Woolf’s Kitchen Chilli Crunch, plus extra to drizzle
  • Cucumber slices
  • Fresh coriander

SHOP THE RECIPE

TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£5.00
CHILLI CRUNCH
CHILLI CRUNCH
£5.49

DIRECTIONS

  1. Toss the paneer sticks with the Tamarind, Garlic & Chilli Spice Paste 
  2. Air fry at 200°C for 10–12 minutes until golden and slightly crisp on the edges, turning half way.
  3. Meanwhile combine the red onion with vinegar, sugar and salt and leave to pickle.
  4. Mix the Greek yogurt with Chilli Crunch.
  5. Warm the flatbreads.
  6. Spread with yoghurt, top with cucumber, then pile on the paneer.
  7. Top with pickled onions and coriander.
  8. Finish with an extra drizzle of Chilli Crunch if you like.
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