Ingredients
- 2 handfuls of spinach
- 250g paneer diced
- 1 tsp cumin powder
- 3 garlic cloves, finely chopped
- 1/2 cup water
- 1 tsp chilli flakes
- 3 tbs vegetable oil
- 2 eggs
- Juice of 1 lemon
- 1 onion, diced and rubbed with salt, chilli powder and lemon juice
- 3 wholewheat tortillas
- Salt to taste
Method
Fry 250g diced paneer in 2 tbs oil until golden brown. Remove from the pan and keep aside.
Puree spinach with 1/2 cup of water. Keep aside.
To the same pan, add 3 finely chopped garlic cloves. Saute for a minute.
Add 1 tsp cumin powder and roast for 30 seconds.
Add the pureed spinach along with 1 tsp chilli flakes and salt to taste.
Cook until the water evaporates.
Add the fried paneer and mix gently to coat the paneer with the spinach mix.
Cook for 5 more minutes. Remove from the heat.
Crack open 2 eggs into a shallow and wide plate. Add salt to taste. Beat well.
Dip 3 tortillas, one at a time and let it soak the eggs for 5 minutes.
Heat a pan. Add 1 tsp oil.
Fry the tortilla on both side until the eggs are cooked.
Take one tortilla and spoon enough spinach and paneer mix into the centre. Add the onions. Squeeze some lemon juice. Sprinkle a pinch of salt.
Roll the tortilla and serve hot.
