Pudina Paneer Tikka Burrito

Ingredients

• 1 cup Paneer (cut into bite‑size cubes)
• 1.5 medium Onion (1 for marination, ½ finely diced for rice)
• 1 medium Bell Pepper (seeded and chopped)
• 5 tablespoons Vegetable Oil (divided for marination, cooking paneer, rice, and final sear)
• 6 tablespoons Plain Yogurt (2 tbsp for marination, 4 tbsp for dip)
• 2 teaspoons Ginger Garlic Paste (divided for marination, rice, and paneer pan)
• 3 teaspoons Dried Mango Powder (Amchur)
• 2 teaspoons Dried Mint Leaves (or use fresh mint for extra aroma)
• 3.5 teaspoons Chaat Masala
• 2 teaspoons Kasoori Methi (Dried Fenugreek Leaves)
• 1 teaspoon Black Pepper
• 1 teaspoon Garam Masala
• 1 teaspoon Salt (adjust to taste)
• 4 Green Chilies (2 for paste, 2 finely chopped (1 for rice, 1 for dip))
• 1 bunch Cilantro (Coriander Leaves) (handful for marination, handful for rice, optional for dip)
• 1.5 lemons Lemon Juice (juice of 1½ lemons (used in boiling water and final rice))
• 1 cup Basmati Rice (triple‑washed and drained)
• 1 tablespoon Cumin Seeds (plus 1 tsp later)
• 2 pinches Asafoetida (Hing)
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Cumin‑Coriander Powder
• 1 pinch Turmeric
• 1 teaspoon Lime Juice
• 1 can (15 oz) Canned Chickpeas (drained and rinsed)
• 4 Large Flour Tortilla (burrito‑size, 10‑inch)
• 1 Carrot (finely chopped for dip)
• 0.5 cup Shredded Cheese (optional, for topping)

Instructions

1. Marinate Paneer and Veggies

   In a mixing bowl combine paneer cubes, chopped onion, chopped bell pepper, 2 Tbsp oil, 2 Tbsp plain yogurt, 1 Tbsp ginger‑garlic paste, 2 tsp dried mango powder, 2 tsp dried mint, 1 tsp chaat masala, 1 tsp kasoori methi, 1 tsp black pepper, ½ tsp garam masala, ½ tsp salt, paste of 2 green chilies, and a handful of cilantro. Stir until everything is evenly coated.

   Time: PT15M

2. Rest the Marinade

   Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes to allow the flavors to meld.

   Time: PT30M

3. Wash and Prepare Rice

   Rinse the basmati rice three times until the water runs clear. Drain well.

   Time: PT5M

4. Cook the Rice

   In a medium saucepan bring 2 cups water to a boil. Add 1 tsp oil, juice of ½ lemon, and a pinch of salt. Add the washed rice, reduce heat to low, cover, and simmer for 15‑18 minutes until the water is absorbed and the rice is tender.

   Time: PT20M

   Temperature: 350°F

5. Prepare Spiced Chickpeas

   Heat 1 Tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle, then add a pinch of hing, 1 tsp ginger‑garlic paste, and the remaining half onion (finely diced). Stir, then add 1 tsp dried mango powder, 1.5 tsp chaat masala, ½ tsp red chili powder, ½ tsp garam masala, ½ tsp cumin‑coriander powder, 1 tsp kasoori methi, and salt to taste. Add the drained chickpeas, a pinch of turmeric, and 1 tsp lime juice. Cook, stirring, for 2‑3 minutes until heated through.

   Time: PT5M

   Temperature: 350°F

6. Cook Mint Paneer Tikka

   In a large skillet heat 1 Tbsp oil over medium‑high heat. Add half of the marinated paneer‑vegetable mixture in a single layer. Cook, turning occasionally, until the paneer is golden‑brown and slightly charred, about 4‑5 minutes per batch. Remove and set aside; repeat with the remaining mixture.

   Time: PT10M

   Temperature: 350°F

7. Flavor the Cooked Rice

   Transfer the cooked rice to a large bowl and pour the leftover paneer‑marinade over it. Gently toss to coat the grains evenly.

   Time: PT5M

8. Final Spiced Rice Sauté

   Heat 1 Tbsp oil in a pan, add 1 tsp cumin seeds and a pinch of hing. When fragrant, add 1 tsp ginger‑garlic paste, then the marinated rice. Stir in 1 chopped green chili, juice of half a lemon, a handful of chopped cilantro, 1 tsp chaat masala, and salt to taste. Cook, stirring, for 2‑3 minutes until the spices are fully incorporated.

   Time: PT5M

   Temperature: 350°F

9. Prepare Yogurt Dip

   In a small bowl combine 4 Tbsp plain yogurt, 1 tsp chaat masala, ½ tsp red chili powder, and salt to taste. Mix in the chopped carrot, half an onion, and 1 chopped green chili. Stir until smooth.

   Time: PT5M

10. Warm the Tortillas

    Heat each tortilla in a dry skillet for about 30 seconds per side until pliable.

    Time: PT2M

    Temperature: 350°F

11. Assemble the Burritos

    Lay a warmed tortilla flat. Layer 2‑3 Tbsp of spiced rice, 2‑3 Tbsp of chickpeas, 2‑3 Tbsp of paneer‑veggies, and a spoonful of yogurt dip. Top with fresh diced onions and optional shredded cheese.

    Time: PT5M

12. Crisp the Burrito

    Place the assembled burrito seam‑side down in the hot skillet. Press gently and cook until golden‑brown, about 2‑3 minutes. Flip and crisp the other side for another 2‑3 minutes.

    Time: PT5M

    Temperature: 350°F

13. Rest and Serve

    Remove the burrito from the pan and let it rest for 1 minute before cutting to retain juices. Slice in half and serve with extra yogurt dip.

    Time: PT1M

Nutrition Facts

Calories

900

Protein

30 g

Carbohydrates

95 g

Fat

30 g

Fiber

8 g