- 2 cup gram flour (besan)
- 1/2 cup maize flour (makai ka atta)
- •1/2 cup fenugreek (methi) leaves finely chopped
- One onion, finely diced
- 1/2 tsp ginger, grated
- 1/2 tsp dry pomegranate (ardana powder)
- 1 tsp salt
- 1/2 tsp Red Chilli powder
- 1/2 tsp Carom seeds (ajwain)
- Water as required
- 1 cup grated cottage cheese (paneer)
- finely chopped 1 tbsp coriander leaves
- finely chopped 1 tsp green chillies
- salt and pepper to taste
- Chaat Masala to taste
- 2 tbsp olive oil to pan-fry
- Salsa Sauce or green yoghurt chutney
- Now put the filling ingredients like cottage cheese, coriander leaves, green chillies, chaat masala, salt and pepper in another glass bowl and mix them well together.
- Now heat a pan, add two tablespoons of olive oil, and then spread a spoonful of batter to make a tortilla. Cook until the bass sets well, then cook on the other side until it turns golden brown.
- When the tortilla gets cooked from both sides, take it out and place it on a plate.
- Add a Big spoon full of the stuffing or filling in the middle of the tortilla and roll it up like a wrap or Kathi roll.
- Serve Hot with the salsa sauce or green yoghurt dip.
- You can add boiled corns and mashed peas to the stuffing to add extra variation.
