Instructions

1. In a bowl mix all the ingredients for the marination except the tofu. Taste and add salt to taste.
2. Chop tofu in cubes and add it to the marination.
3. Gently mix let the marination coat the paneer cubes evenly. Cover and keep aside for at least 30 minutes or more in the refrigerator.
4. Thinly slice onion, carrots and bell peppers.
5. Add them all to a bowl. Add all the seasonings for the veggie salad.
6. Mix well and set aside.
7. Make roti following the recipe on the blog and add a few drops of oil on the roti
8. You can also use frozen paratha from the store
9. Heat 2 tablespoons oil in a pan.
10. Bring to low or medium-low and add the marinated tofu cubes. Add the entire marination.
11. Cook all sides until its brown and crispy
12. Remove from the pan and set aside.
13. Spread 1-2 tbsp of the mint-coriander chutney on a roti.
14. Then line the tofu tikka cubes in the center.
15. Top with the veggie salad.
16. Bring the sides of the roti and make a roll/wrap.
17. Secure it tight with wrapping paper and serve or store in a lunch box if prepping it.
18. Serve it with some tomato ketchup or vegan cheese.