Tandoori Paneer Wrap

Instructions

1. Marinate the paneer
   In a large bowl, mix yogurt, tandoori masala, ginger-garlic paste, and lemon juice. Add paneer cubes and gently coat them with the marinade. Let it rest for at least 15 minutes, or preferably 2 hours in the refrigerator for deeper flavor.
2. Prepare the vegetables
   Heat 1 tablespoon of oil in a pan over medium-high heat. Add sliced bell peppers and onions, sauté until slightly softened but still crisp, about 4-5 minutes. Season with salt and set aside.
3. Cook the tandoori paneer
   Heat the remaining oil in a non-stick pan or grill pan over medium-high heat. Add the marinated paneer cubes along with any remaining marinade. Cook for 2-3 minutes on each side until golden brown with charred edges. Sprinkle with chaat masala while still hot.
4. Warm the flatbreads
   Heat each flatbread or roti on a dry skillet for about 30 seconds on each side until warm and pliable. Keep them covered with a kitchen towel to stay warm.
5. Assemble the wraps
   Spread a tablespoon of mint chutney on each flatbread. Arrange the tandoori paneer, sautéed vegetables, and cucumber julienne in the center. Sprinkle with additional chaat masala if desired.
6. Roll and serve
   Fold in the sides of the flatbread and roll tightly to form a wrap. Secure with foil or parchment paper if needed. Cut diagonally in half and serve immediately while still warm.