Thecha Paneer Tikki Wrap

Ingredients

• 15-20 garlic cloves
• 7-8 green chillies
• 5-6 tbsp peanuts
• 2 tbsp oil
• 2 tbsp cumin (jeera)
• 3 tbsp sesame seeds
• Salt, to taste
• Fresh coriander, as shown
• 300 grams grated paneer
• A little oil, for cooking the tikkis
• 100 grams fresh yogurt
• 1 cucumber, grated (water squeezed out)
• 1 tsp black pepper powder
• Fresh coriander and salt, to taste
• Readymade laccha paratha (or roti/leftover chapati), as shown
• Sliced onion, as shown
• Red chilli sauce and tomato ketchup, to taste
• Green chillies, chopped, as shown
• Chaat masala, to taste
• Lemon juice of 1/2 lemon

Steps

1. Make the thecha: heat 2 tbsp oil in a pan and cook the garlic, green chillies, peanuts, cumin, and sesame seeds; add fresh coriander and salt, then grind everything in a mixer grinder into a thecha.
2. Mix the thecha with 300 grams grated paneer and cook small tikkis in a little oil until set.
3. Make the dip: mix 100 grams fresh yogurt with the grated cucumber (water squeezed out), black pepper powder, fresh coriander, and salt.
4. Assemble the wrap: take a readymade laccha paratha, add the thecha paneer tikkis, sliced onion, chopped green chillies, red chilli sauce and tomato ketchup, chaat masala, and the juice of 1/2 lemon; roll up and serve.

The reel

via @spoonsofdilli

Tips

• The oil should shimmer before the first piece goes in. A cool pan steams them.
• Leave space between pieces. Crowding the pan makes them soft instead of crisp.
• Lift them onto a rack for a minute so the bottoms stay crunchy.

Questions