Spicy Potato and Paneer Curd Wraps

1.Prepare the filling: Heat the vegetable oil in a non-stick pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

2.Add the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

3.Stir in the dry spices: turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder (if using). Cook for 30 seconds, stirring constantly to prevent burning.

4.Add the cubed/crumbled paneer and the boiled, cubed potatoes to the pan. Season generously with salt.

5.Gently toss everything together, ensuring the potatoes and paneer are coated well with the spices. Cook for 5-7 minutes until the paneer is lightly golden and heated through. Remove from heat and set aside.

6.Prepare the curd dressing: In a small bowl, whisk together the plain yogurt (curd), lemon juice, and black salt until smooth. Taste and adjust seasoning if necessary.

7.Warm the flatbreads: Heat a dry skillet or griddle over medium-high heat. Lightly brush each flatbread with butter or ghee and warm for about 30 seconds per side until pliable and slightly toasted.

8.Assemble the wraps: Lay a warm flatbread flat. Spread a thin, even layer of the prepared curd dressing over the surface.

9.Spoon a generous portion of the spicy potato and paneer filling down the center of the flatbread.

10.Garnish the filling with chopped fresh cilantro. Fold in the sides of the flatbread and roll tightly from the bottom to create a secure wrap.

11.Serve immediately while warm.