Spiced Paneer and Vegetable Chappati Wraps

1In a bowl, whisk the eggs (2) and set aside.

2Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds (1 tsp) and let them splutter.

3Add the sliced onions and sauté until they turn golden brown.

4Stir in the mixed vegetables and sauté for about 5 minutes until they are tender.

5Add the soaked soya chunks (1 cup) to the pan and mix well.

6Sprinkle in the coriander powder (1 tsp), turmeric powder (½ tsp), red chili powder (½ tsp), and salt. Stir to combine and cook for another 5 minutes.

7Add the cubed paneer (200 g) to the mixture and gently fold it in. Cook for an additional 3-4 minutes until the paneer (200 g) is heated through.

8In a separate bowl, mix the yogurt (1 cup) with a pinch of salt and chopped coriander leaves to make a yogurt (1 cup) sauce.

9In another pan, heat a little oil and pour in the whisked eggs (2), scrambling them until fully cooked. Set aside.

10To assemble the wraps, take a chappati and spread a generous amount of the yogurt (1 cup) sauce on it.

11Add a portion of the paneer (200 g) and vegetable mixture, followed by some scrambled eggs (2).

12Roll the chappati tightly to enclose the filling. Repeat with the remaining chappatis (4) and filling.

13Serve the wraps warm, garnished with extra coriander if desired.