Paneer Tikka Chapati Quesadilla

Method

1. 1

   For the paneer tikka, heat the mustard oil and add the red chilli powder. Allow it to cool down a bit and add all the other ingredients except the cubed paneer. Whisk to make a smooth marinade.

   Mustard OilKashmiri Red Chilli PowderHung CurdGinger Garlic PasteSaltCumin PowderGaram Masala PowderCoriander PowderChaat Masala PowderKasuri Methi

2. 2

   Add the paneer and rest for 30 mins in the fridge.

   Paneer

3. 3

   Grill them until it has char/grill marks on both sides

   Sunflower Oil

4. 4

   Remove, slice and toss in chaat masala, lemon juice and melted butter.

   Lemon JuiceChaat Masala PowderButter

5. 5

   For the second mixture, heat olive oil in a pan and add the chopped garlic, saute until light brown. Add the onions, corn and capsicum and saute until soft.

   Olive OilGarlicOnionGreen CapsicumSweet Corn Kernels

6. 6

   Add the red chilli flakes, cumin powder and mixed dry herbs. Add salt and mix well.

   Mixed Italian HerbsRed Chilli FlakesSaltCumin Powder

7. 7

   Finally, add the tomatoes and mix well.Set aside this mixture.

   Tomato

8. 8

   Place the rotis on a board and apply some of the leftover marinade, place some of the mixture on one half, place the paneer, add some grated cheese on top and fold into a semi-circle shape.

   ChappatiMozzarella Cheese

9. 9

   Oil both the sides and further cook on a tava until golden brown and the cheese melts.

   Sunflower Oil