Ingredients:

  • 12 oz paneer, cut into long strips
  • 1/4 cup Greek yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 1 medium red onion, thinly sliced
  • 1 cup shredded cabbage
  • 2 tbsp mint-cilantro chutney
  • 1 tbsp lemon juice
  • 1/4 tsp chaat masala
  • 1 tbsp butter

Instructions:

  1. Whisk the Greek yogurt, ginger-garlic paste, and spices in a bowl until the mixture is smooth. Gently fold in the paneer strips and let marinate for 10 minutes.
  2. Heat a drizzle of oil in a skillet over medium-high heat. Sear the paneer strips in a single layer for 2–3 minutes per side until mahogany-colored and slightly charred; remove and set aside.
  3. Combine whole wheat flour and salt, gradually adding vegetable oil and warm water to form a soft, pliable dough. Let the dough rest for 10 minutes.
  4. Divide the dough and roll into thin circles. Grill each wrap on a tawa or skillet with butter until cooked through and lightly browned.
  5. Assemble by spreading a thin layer of mint-cilantro chutney on the wrap, layering the seared paneer strips, and topping with sliced red onion, shredded cabbage, and a sprinkle of chaat masala. Roll tightly and serve.