Prep 1 h : 5 m
Cook 50m
1 roll


    1 Paratha (can be store bought also)

    100 gms paneer tikka, cubed

    50 gms cucumber, diced

    50 gms onion, sliced

    2 gms green chilli

    20 gms Kasundi or mustard sauce (can be store bought also)

    5 gms coriander, chopped

    15 gms tomato ketchup

    Chaat masala, to sprinkle


    For the paneer tikka:

    250 gms paneer, cubed

    6 tbsp greek yogurt

    1 capsicum, quartered

    ½ tsp red chilli powder

    ½ tsp turmeric powder

    ½ tsp chaat masala

    1 onion, quartered


    For the paratha:

    2 cups whole wheat flour (atta) 

    1 to 2 tsp oil or ghee (clarified butter)

    ½ tsp salt or add as required

    ½ cup water or add as required

    Oil or ghee add as required, for toasting


    For the kasundi sauce:

    1 cup yellow mustard

    1 cup black mustard

    2 tbsp coriander powder

    1 tbsp red chilli powder

    1 tbsp turmeric powder

    1 cup raw mango, chopped

    1 tbsp ginger, finely chopped

    1 tbsp green chillies, finely chopped

    3 tbsp powdered sugar

    Water, as required

    1 tbsp cumin seeds

    3 tbsp oil

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Ingredient Substitution Guide


1. For the paneer tikka, marinate the paneer cubes with a marinade made with greek yogurt, red chilli powder, turmeric powder and chaat masala. Allow to marinate for an hour.

2. Next, using a skewer, stack the marinated paneer cubes with quartered capsicum and onions. Grill until charred. You can also pan fry the marinated paneer with the vegetables. Once cooked, keep aside.

3. For the paratha, combine the flour with salt, water and ghee (clarified butter) until you get a stiff but pliable dough. Cover it with cling film for 30 minutes, before rolling them into balls and flattening them out into thin circular sheets.

4. For the kasundi sauce, combine all the ingredients in a blender and make a fine paste. Next, heat oil in a pan and add cumin seeds. Add the paste into the pan and mix well for five minutes. Keep aside.

5. Heat the paratha on a griddle or tawa, after adding a spoon of oil or ghee (clarified butter) on the tawa.

6. To the paratha, add paneer tikka with cucumber, onion, green chilli and chopped coriander. Drizzle kasundi sauce and tomato ketchup.

7. Sprinkle a little chaat masala.

8. Roll the paratha. Serve and enjoy it with kasundi sauce.

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