Step 1
In a bowl, combine curd,besan, ginger-garlic paste, chilli powder, turmeric, garam masala, tandoori masala, kasuri methi, lemon juice, salt and a little oil. Add paneer cubes and coat gently. Rest for 15–20 minutes.
Step 2
Heat oil in a pan. Add the marinated paneer and cook over medium heat until lightly golden. Add diced capsicum and onion, if using, and sauté until slightly charred but still crunchy. Sprinkle chaat masala and set aside.
Step 3
Mix besan, rice flour, curd, ajwain, turmeric, chilli powder and salt. Gradually add water, whisking to make a smooth, pourable batter without lumps. Rest for 5–10 minutes.
Step 4
Heat a non-stick tawa and lightly grease it. Pour a small ladleful of batter and spread into a thin, small circle. Cook on medium heat until the base sets, then flip and cook the other side. Make the chillas lightly golden and flexible.Repeat with the remaining batter.
Step 5
While each chilla is still warm, fold it gently in half to create a taco shape. To help it hold its shape, rest it between the cups of an upside-down muffin tin or support it in a taco stand until slightly firm.
Step 6
Spread mint chutney inside each taco. Add shredded cabbage or lettuce, followed by the warm paneer tikka filling. Drizzle with hung-curd dressing or mayonnaise. Finish with coriander, a squeeze of lemon and a sprinkle of chaat masala. Serve immediately.
