📝 About This Recipe
Experience the vibrant spirit of Delhi's bustling street food stalls with this smoky, spice-infused Paneer Tikka Wrap. Succulent cubes of paneer are marinated in a bold yogurt-spice blend, charred to perfection, and nestled in a warm, buttery paratha. Finished with crunchy pickled onions and a cooling mint chutney, this wrap offers a masterful balance of heat, tang, and creamy indulgence in every bite.
🥗 Ingredients
Paneer & Marinade
- 400 grams Paneer (cut into 1-inch cubes)
- 1/2 cup Greek Yogurt (thick and hung)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Garam Masala (high quality blend)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
- 1 tablespoon Mustard Oil (for authentic smoky flavor)
The Wrap & Veggies
- 4 pieces Flour Tortillas or Laccha Parathas (warmed)
- 1 cup Bell Peppers (sliced into thin strips)
- 1 large Red Onion (thinly sliced into rings)
- 2 tablespoons Lemon Juice (to macerate onions)
- 1/4 cup Fresh Cilantro (chopped)
Mint Chutney Sauce
- 1 cup Fresh Mint Leaves (packed)
- 1/2 cup Fresh Cilantro (stems included)
- 2 pieces Green Chilies (adjusted to spice preference)
- 1 teaspoon Chaat Masala (for tanginess)
- 3 tablespoons Mayonnaise or Thick Yogurt (to create a creamy spread)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Greek yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, crushed kasuri methi, mustard oil, and a pinch of salt until smooth.
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2
Gently fold the paneer cubes and sliced bell peppers into the marinade. Ensure every piece is well-coated. Let this rest for at least 20-30 minutes; the longer it marinates, the deeper the flavor.
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3
While the paneer marinates, prepare the 'Lachha' onions by tossing the sliced red onion rings with lemon juice and a pinch of salt. Set aside to soften and pickle slightly.
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4
Prepare the mint crema: Blend the mint, cilantro, green chilies, and chaat masala with a splash of water until a thick paste forms. Fold this paste into the mayonnaise or yogurt until well combined.
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5
Heat a non-stick grill pan or cast-iron skillet over medium-high heat with a drizzle of oil.
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6
Place the marinated paneer and peppers onto the hot pan. Cook for 3-4 minutes per side, allowing a charred, golden-brown crust to form on the edges.
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7
Optional Smoky Step: Place a small piece of glowing charcoal in a steel bowl, set it in the center of the paneer pan, pour a drop of ghee on the coal, and cover the pan for 2 minutes to infuse a tandoori aroma.
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8
Warm your parathas or tortillas on a flat griddle until they are pliable and slightly toasted.
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9
To assemble, lay a warm paratha flat. Spread a generous tablespoon of the mint crema down the center.
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10
Place a portion of the grilled paneer and peppers over the sauce.
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11
Top with a handful of the macerated onions and fresh cilantro.
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12
Fold the bottom of the wrap up, then roll tightly from one side to the other. Wrap the bottom half in parchment paper or foil to hold it together.
💡 Chef's Tips
For the best texture, soak store-bought paneer in warm water for 10 minutes before marinating to make it extra soft. Don't skip the mustard oil in the marinade; it provides the signature 'bite' found in authentic street-style tikkas. If you don't have a grill pan, use a standard skillet but avoid overcrowding to ensure the paneer sears rather than steams. For a vegan version, substitute paneer with extra-firm tofu and use cashew-based yogurt and vegan mayo. Always warm your wraps right before serving to prevent them from cracking when rolled.
🍽️ Serving Suggestions
Serve hot with a side of extra mint chutney and a lemon wedge for squeezing. Pairs beautifully with a chilled Mango Lassi to balance the spices. Add a side of masala fries or crispy vegetable pakoras for a full street food feast. Enjoy with a glass of Thums Up or Masala Soda for the ultimate Indian fast food experience. A side of sweet tamarind chutney can be added for those who enjoy a 'Khatta Meetha' (sweet and sour) flavor profile.