Ingredients for the marinade:
- 1 tbsp Oil
- 1 tbsp Kashmiri lal mirch (red chilli) powder
- 1/4 tsp Haldi (turmeric) powder
- 1 tsp Garam masala
- 1 tsp Jeera (cumin) powder
- 1/2 tsp Kala namak (black salt)
- 1 tsp Amchur powder
- 1 tsp Kasuri methi
- A pinch of salt
- 1 tsp Ginger garlic chilli paste
- 1/4 cup Tangi hui dahi (hung curd)
Ingredients for the Tikka:
- 200g Tofu cut in cubes
- 1 Onion cut in cubes
- 1 Capsicum cut in cubes
- 1 Tomato cut in cubes
- 2 tbsp Oil (for frying)
Ingredients for the Wrap:
- 2 Tortillas
- Mayo
- 1 cup Mint leaves
- Seasoned Onion
- Cucumber Sticks
- Curd (2 tablespoons from the marinade ingredients)
- Coriander Leaves
- Lemon
- Lettuce
Set aside 2 Tablespoons of the curd.
In a pan, mix together all the ingredients of the marinade.
Add the tofu, onion, capsicum and tomato and mix until everything is coated well.
Put the pan on high heat.
When you can hear the pan sizzling, drizzle on 2 tablespoons of oil and let it cook for 3 – 4 minutes. It will get a charred smokey taste from the high heat but be careful that it doesn’t burn.
Take off heat and as it cools down, prepare the wraps.
To assemble the wraps:
Make mint mayo by adding mint leave to the pre-prepared mayonnaise (you can find the recipe here)
Cut cucumber into sticks and mix with the dahi you set aside and chopped coriander leaves.
Lightly heat up a tortilla in a tawa.
Take it off the heat, lay it on a plate, arrange lettuce on the base, place the Tikka, add a few cucumber sticks and finally the mint mayo.
Sprinkle on some seasoned onion and some lemon juice if you’d like.
Roll it up and wrap it in parchment paper to keep it warm…and to protect you from the red juices that will deliciously drip down…