Paneer taco

Preparation

1. Mix 2 cups of Pillsbury™ Atta with Multigrains with ½ tbsp of Salt and little water. Knead it into a soft and smooth dough. Allow this dough to rest for 10–15 mins. Place a moist muslin cloth or a kitchen towel over the dough so that it doesn’t lose its moisture and turn dry.
2. Make dough balls depending on size of taco you wish. Roll a roti from the dough balls with a rolling pin keeping the edges thin. Don’t roll it too thin. Use dry flour for dusting.
3. Place a tawa on medium heat and when heated cook the roti. Don’t use oil or ghee.
4. Cook one side a little less because it has to be cooked again after stuffing. The side less cooked will be the outer side of the taco.

1. Heat 2 tbsp of oil and add chopped onions and capsicum. First fry the onions for a minute, once the onions turns soft add capsicum. Mix it and cook them for a minute.
2. Once the capsicum and onion are cooked, add 1 tbsp green chilli sauce, 1 tbsp red chilli sauce, 1 tbsp tomato ketchup, 1 tbsp oregano, 1 tbsp chilli flakes, ½ tbsp red chilli powder. Mix all the ingredients so that they blend properly before adding paneer. Cook it properly.
3. Allow the stuffing to cool.

1. On one side of the roti apply ketchup, add the prepared stuffing on half side of roti and place grated cheese over it.
2. Fold the roti in the middle so that the stuffing and cheese is covered and toast it in a flat pan on a low flame. Roast it till the cheese has melted and the roti turns crispy from both the outer halves.
3. Once the taco has turned brown from both the sides, slide it out from the pan. Serve it immediately to relish on the crispy taco.