Ingredients:

• 6 Kawan Parathas
• 1 ½ cup yogurt
• 400 grams paneer, cubed
• ½ cup green chutney (Homemade or store bought)
• 1 onion, sliced
• 1 jalapeno, sliced
• 1 tsp garlic, shredded
• 1 tsp ginger paste
• 1 tsp green chili paste
• 1 tsp curry paste
• 1 tsp red chili powder
• 1 tsp cumin/coriander powder (dhana jeeru)
• ½ tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp tandoori masala (optional)
• Chaat masala (for garnish)
• Lemon (for garnish)
• 4-5 cilantro sprigs, chopped (optional)
• 2-3 green onion sprigs, chopped (optional)

Directions:

1. In a mixing bowl combine the yogurt, garlic, ginger paste, green chili paste, curry paste, red chili powder, cumin/coriander powder, cumin powder, turmeric powder, and tandoori masala. Mix well, then add the cubed paneer, let it marinate for a couple of hours.
2. In a nonstick pan cook the paneer for about 10 minutes (note: it is going to release a lot of liquid but don’t get worried it will dissipate), cook until all the liquid gets thick. Turn off the heat and set-aside until ready to use.
3. In another pan cook the parathas.
4. Assemble: on the cooked paratha spread the green chutney, then add a few pieces of paneer, top with sliced onions, jalapeno, cilantro, and green onions. Sprinkle it will chaat masala and squeeze a little lemon juice. Roll it and serve hot!

Notes:

• I used the Swad brand paneer because it’s the softest and freshest paneer from Patel Brothers, but you can use any! I also like the Nanak paneer.
• I used Deep Foods brand curry paste and Swad brand tandoori masala. You can use any brand you like or have on hand.
• You can substitute the tofu for the paneer to make it vegan.