Browse More

Image Source:


  • 1/2 tsp cumin
  • 150 gm cottage cheese
  • 2 tsp, ginger garlic paste
  • 1/2 tsp chili powder
  • 3 spring onion
  • 1/2 tsp turmeric
  • Small green chilies, to taste
  • 20 gm extra virgin olive oil
  • 1 lime
  • 1/2 tomato
  • 1 English cucumber
  • 1 onion
  • 1 radish
  • 1 tortilla
  • 400 ml curd
  • 1/2 tsp salt
  • 7 mint leaves
  • Salt to taste
  • Chaat Masala to taste


A) For the Paneer Marinade:

  • Dry roast and grind the cumin.
  • Take a bowl and add curd, ginger garlic paste, chili powder, turmeric, salt, dry roasted cumin, spring onion, green chilies and drizzle some extra virgin olive oil. Mix it all together and prepare the mixture to marinate the Cottage cheese.
  • Squeeze a bit of lime for some zing in the mixture.
  • Cut approx. 150 gm of cottage cheese in slices (not too big) and gently marinate them in the mixture.

B) For the Salsa

  • Take tomato, english cucumber, onion, daikon radish and spring onion. Chop them and put it in a bowl.
  • Add extra virgin olive oil, salt, lime juice, chat masala and mint leaves to prepare the salsa.

C) For the Wraps

  • Take 2 tsp of extra virgin olive oil in a pan and heat it up.
  • Shallow fry the cottage cheese.
  • In another pan, take some extra virgin olive oil and lightly roast the corn tortillas.
  • On the toasted tortilla put the chunks of marinated Cottage Cheese and salsa, gently close and roll over.
  • Cook for a little time.

Relish your brunch time by serving the mouthwatering tortilla wraps in gorgeous serving platters from