Paneer and salsa tortilla

Ingredients

• 1/2 tsp cumin
  
  150 gm cottage cheese
  
  2 tsp, ginger garlic paste
  
  1/2 tsp chili powder
  
  3 spring onion
  
  1/2 tsp turmeric
  
  Small green chilies, to taste
  
  20 gm extra virgin olive oil
  
  1 lime
  
  1/2 tomato
  
  1 English cucumber
  
  1 onion
  
  1 radish
  
  1 tortilla
  
  400 ml curd
  
  1/2 tsp salt
  
  7 mint leaves
  
  Salt to taste
  
  Chaat Masala to taste
  
   

Method

For the paneer marinade:  

Dry roast and grind the cumin.

Take a bowl and add Curd, ginger garlic paste, chili powder, turmeric, salt, dry roasted cumin, spring onion, green chilies and drizzle some extra virgin olive oil. Mix it all together and prepare the mixture to marinate the Cottage cheese.

Squeeze a bit of lime for some zing in the mixture.

Cut approx. 150 gm of cottage cheese in slices (not too big) and gently marinate them in the mixture.


For the salsa: 

Take tomato, English cucumber, onion, daikon radish and spring onion. Chop them and put it in a bowl

Add extra virgin olive oil, salt, lime juice, chat masala and mint leaves to prepare the salsa.


For the wraps:

Take 2 tsp of extra virgin olive oil in a pan and heat it up.

Shallow fry the cottage cheese.

In another pan take some extra virgin olive oil and lightly roast the corn tortillas.

On the toasted tortilla put the chunks of marinated Cottage Cheese and salsa, gently close and roll over.

Cook for a  little time.