Peri Peri Paneer Pockets
The fusion collision of Mozambican peri peri and Indian paneer in a flatbread pocket — paneer cubes marinated in a fiery peri peri sauce (chilli, garlic, lemon, paprika), grilled, then stuffed into a warm pita or paratha pocket with a cooling yoghurt-mint sauce, shredded red cabbage and sliced avocado.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix peri peri marinade: peri peri sauce, lemon juice, garlic powder and olive oil. Coat paneer cubes; marinate 30 minutes.
About 5 min
Grill or pan-fry paneer on high heat until charred and caramelised on the outside (2–3 minutes per side). Baste with leftover marinade while cooking.
About 14 min
Mix yoghurt sauce: yoghurt, mint and garlic. Season.
About 14 min
Warm pita/paratha; slit open.
About 14 min
Fill each pocket: yoghurt sauce first → shredded red cabbage → peri peri paneer → avocado → cherry tomatoes. The creamy yoghurt tames the peri peri heat beautifully.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 24 g
- Carbs
- 38 g
- Fat
- 22 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 680 mg
Contains: gluten, dairy
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Recipe by Boon Tools.