PREPARATION

1. In a mixing bowl, add 200 grams gram flour, 50 grams rice flour, 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon carom seeds, 1 teaspoon cumin powder, 1 teaspoon baking powder, 1 tablespoon ginger, 3 green chili, 2 tablespoons coriander, 180 grams onions and mix it well.
2. Add 180 milliliters water and mix it well to make the mixture thick.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. In a blender, add 40 grams coriander, 20 grams mint, 1 tablespoon ginger, 1/4 teaspoon asafoetida, 10 grams green chili, 1 teaspoon salt, 40 milliliters water and blend it into a paste.
6. Transfer this into a bowl, add 40 grams curd and mix it well.
7. Keep aside.
8. In a bowl, add 60 grams cabbage, 80 grams tomato, 30 grams carrot and mix it well.
9. Place a tortilla on a hot tawa and cook on moderate heat for 2 - 3 minutes.
10. Remove it from heat and place it on a board.
11. Add some prepared chutney on it and spread it evenly.
12. Add the prepares salad on it.
13. Now, add the prepared pakoras on top of it.
14. Sprinkle some chaat masala on it.
15. Then, add the tamarind chutney on it.
16. Roll it tightly.
17. Serve hot.

Paneer Taka Tak Roll

Servings - 2 - 3

INGREDIENTS
Yogurt - 345 grams
Gram flour - 30 grams
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Chaat masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Olive oil - 1 tablespoon
Paneer - 350 grams
Oil - 45 milliliters
Oil - 2 tablespoons
Carom seeds - 1 teaspoon
Ginger paste - 1 teaspoon
Onions - 100 grams
Tomato - 130 grams
Turmeric - 1/4 teaspoon
Bell pepper - 240 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Chaat masala - 1 teaspoon
Marinated mixture
Ketchup - 1 tablespoon
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
Butter roti