Paneer Wrap

Thanks for my Aishwarya vahini for a great break and great recipe

Ingredients

250 gms paneer cut into 1 cm cubes
¼ yellow capsicum cut into 1 cm pieces
½ cup hung curd
½ cup plain curd
1 tsp cumin powder
1 tsp red chili powder (or to taste)
1 tsp ginger garlic paste (I used garlic powder)
1 tbsp kasoori methi
½ tsp garam masala (optional)
½ tsp chaat masala (optional)
Salt to taste
4 rotis

Method:

1.  If you are using frozen paneer then thaw it in recently boiled water for a few minutes and drain well. I usually use fresh (homemade) paneer.
2.  For the hung curd, put 1 cup of regular curd in a muslin cloth and let it sit on a strainer for about 30 minutes.
3.  Now mix both the curds. You can also use 1 cup plain curd instead. In that case the mixture will be a little runny.
4.  Heat the kasoori methi on a hot tava for about 30 seconds. Let it cool for a couple of minutes and then crush it. This really brings out the flavor.
5.  Add cumin powder, chili powder, kasoori methi powder, ginger-garlic paste, masalas and salt to the curd and mix well.
6.  Add the pieces of capsicum and paneer to it and make sure the marinade coats it well.
7.  Let it sit for at least 30 minutes, more is better.
8.  Heat a tava and warm the roti on it for a few secods.
9.  Now add the paneer mixture in the center to form a line. Roll the roti into a wrap shape and cook on medium heat seam side (open side of the roti) down.
10.  Serve hot cut into two pieces.