Indian · Lunch & handhelds

Paneer tikka wrap

Name: Paneer tikka wrap
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 6 wraps
Cuisine: Indian
Ingredients: 14 ounces paneer, cut into 1-inch cubes; 1 red bell pepper, cut into 1-inch pieces; 1 medium yellow onion, cut into 1-inch petals; 1/2 cup thick plain yogurt; 1 tablespoon chickpea flour, dry-toasted for 2 minutes; 1 tablespoon fresh lemon juice; 1 tablespoon neutral oil; 1 tablespoon finely grated fresh ginger; 2 garlic cloves, finely grated; 1 teaspoon Kashmiri chile powder; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon garam masala; 1 teaspoon kasuri methi, crushed; 1 teaspoon kosher salt, divided; 2 cups atta or whole-wheat flour; 3/4 cup warm water, plus more as needed; 1 packed cup cilantro leaves and tender stems; 1/2 packed cup mint leaves; 1 small green chile; 1/2 teaspoon granulated sugar; 1 small red onion, thinly sliced; 2 tablespoons white vinegar

Charred yogurt-spiced paneer, peppers, and onion rolled in tender whole-wheat roti with mint-cilantro chutney and quick-pickled onion.

About 1 hr 55 minTotal

About 1 hr 5 minActive

$$Cost

ModerateDifficulty

Makes 6 wraps

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 6 wraps

14 ounces paneer, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch petals
1/2 cup thick plain yogurt
1 tablespoon chickpea flour, dry-toasted for 2 minutes
1 tablespoon fresh lemon juice
1 tablespoon neutral oil
1 tablespoon finely grated fresh ginger
2 garlic cloves, finely grated
1 teaspoon Kashmiri chile powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1 teaspoon kasuri methi, crushed
1 teaspoon kosher salt, divided
2 cups atta or whole-wheat flour
3/4 cup warm water, plus more as needed
1 packed cup cilantro leaves and tender stems
1/2 packed cup mint leaves
1 small green chile
1/2 teaspoon granulated sugar
1 small red onion, thinly sliced
2 tablespoons white vinegar

Instructions

Whisk yogurt, toasted chickpea flour, lemon juice, oil, ginger, garlic, chile powder, coriander, cumin, garam masala, kasuri methi, and half the salt. Gently coat paneer, bell pepper, and yellow onion; refrigerate 30 minutes.
Mix atta, remaining salt, and measured warm water, adding more by the teaspoon until soft. Knead 5 minutes, cover, and rest 20 minutes. Divide into six, roll into 8-inch rounds, and cook on a until puffed and spotted, about 1 minute per side; keep wrapped in a towel.
Blend cilantro, mint, green chile, sugar, 1 tablespoon vinegar, and 2 tablespoons water into a thick chutney. Toss red onion with remaining vinegar and let stand 15 minutes, then drain.
Thread paneer and vegetables loosely on skewers. Broil 4 inches from high heat, turning once, until vegetables blister and paneer edges color, 7 to 9 minutes; do not cook until the paneer becomes firm.
Spread each warm roti with 1 tablespoon chutney, add paneer tikka and drained onion in a narrow band, roll tightly, and serve immediately.

IndiaIndian restaurant, street, and household cooking

From the table

About this recipe

Paneer tikka wraps adapt North Indian tandoor-cooked cheese and vegetables into a portable roti or kathi-roll format, retaining a yogurt-spice marinade, dry char, chutney, and fresh onion.

Paneer tikka names marinated pieces cooked at tandoor-like heat. The wrap is a contemporary Indian street-food format; keeping the chutney thick and the onion drained protects the roti and the paneer’s char. This Kwilt version follows the reviewed household adaptation: Combine a strongly evidenced tikka marinade with scratch whole-wheat roti and a restrained chutney-pickle finish, keeping the paneer dry-charred rather than sauced.

Sources

Dinner does not stop at the recipe