For the filling:
10 oz. paneer crumbled
1 med. onion finely chopped
1tsp. ginger finely chopped
1/2 med. green bell pepper chopped
1/2 med. red bell pepper chopped
1 med. tomato chopped
1 tsp. jeera
2 tbsp. oil
1/2 tbsp. tandoori chicken masala
1/2 tbsp. dhania jeera powder
1 tsp. red chilli powder
2 tbsp. fresh cilantro chopped
2 tbsp. yoghurt
salt to taste
For the pancake:
2 cups maida
2 tbsp. ghee
salt to taste
water to make the batter
ghee for grilling the pancake
For the garnish:
1/2 cup lettuce shredded
some onion rings
some lemon slices
yogurt mint chutney as per taste
Heat oil in a pan. When hot add jeera, onion and ginger. Cook till onion turns light brown.
Add bell pepper and cook for a minute.
Add tomato and cook for a minute.
Add red chilli powder, dhania jeera powder, tandoori chicken masala and saute till oil separates.
Add paneer and cook for 2 mins. Add yogurt, salt and cilantro. Cook till yogurt is absorbed by the paneer.
Mix maida, ghee and salt. Add enough water to make a thick batter (like dosa). Make slightly thick pancakes on a nonstick pan without any oil. Make all the pancakes and keep them ready in advance.
Heat pan. Place one pancake at a time and cook on both the sides with ghee. Cook till u see some light brown spots.
Remove from the pan. Place some lettuce leaves in the center and add some onion slices.
Place some paneer mixture on the lettuce bed and make wrap. Serve it wrapped in a foil with some yogurt mint chutney and lemon slices.