Smashed Masala Paneer Roti Tacos

Ingredients

• 2 L Whole milk (Brought to a boil)
• 2 tsp Chili flakes
• 2 tsp Ground cumin (Jeera)
• 1.5 tsp Black salt (Use 1–2 teaspoons, as required)
• Fresh coriander (A small handful, chopped)
• 3 tbsp White vinegar (Mixed with the water before adding to the milk)
• 3 tbsp Water (Mixed with the vinegar)
• 2.5 tbsp Rice flour (Use 2–3 tablespoons; added to the prepared paneer)
• Salt (To taste)
• 4 Roti (Leftover rotis; use approximately one per taco)
• 1 tsp Vegetable oil (For the nonstick pan)
• 0.25 cup Green chutney (For serving; amount estimated because the source does not specify a quantity)
• 0.5 medium Onion (Thinly sliced; amount estimated)
• 0.5 medium Cucumber (Thinly sliced; amount estimated)
• 0.5 medium Beetroot (Thinly sliced or grated; amount estimated)
• Chaat masala (To taste)
• Lemon juice (To taste)

Steps

1. 1

   Bring the milk to a full boil in a large heavy-bottomed pot, stirring occasionally so it does not scorch on the bottom.

2. 2

   Add the chili flakes, cumin, black salt, and fresh coriander to the boiling milk. Stir to distribute the spices and herbs.

3. 3

   In a small bowl, mix the vinegar with 3 tablespoons of water. Pour this mixture into the hot milk and stir gently. The milk should curdle almost immediately, separating into white curds and pale whey.

4. 4

   Line a colander with clean muslin or cheesecloth and carefully pour in the curdled milk. Gather the cloth and drain the whey. Rinse the curds with fresh water to remove excess vinegar, then squeeze or hang the cloth until the paneer is well drained but still moist.

5. 5

   Transfer the drained masala paneer to a bowl. Add the rice flour and salt to taste, then mix until evenly combined. Shape the mixture into small balls or portions that can be smashed onto the rotis.

6. 6

   Prepare the toppings by slicing the onion, cucumber, and beetroot. Set out the green chutney, chaat masala, and lemon juice so the tacos can be assembled immediately after cooking.

7. 7

   Heat a nonstick pan over medium heat and add the oil. Place one leftover roti in the pan and warm it briefly until pliable.

8. 8

   Place a portion of the paneer mixture on top of the roti. Press and spread it firmly over the surface with a spatula or the back of a spoon, creating an even smashed paneer layer.

9. 9

   Cook until the paneer side is golden and lightly crisp and the roti is heated through, about 2–3 minutes. Carefully turn or fold as needed to crisp both the roti and paneer without breaking the taco.

10. 10

    Repeat with the remaining rotis and paneer mixture, adding only a little more oil if the pan becomes dry.

11. 11

    Top each smashed roti with green chutney, onion, cucumber, and beetroot. Finish with chaat masala and lemon juice, then serve immediately while crisp and warm.

Notes

The source specifies leftover roti and does not give exact quantities for the rotis, chutney, vegetables, chaat masala, or lemon juice; those amounts are practical estimates. Freshly made paneer can be soft, so drain it thoroughly before mixing with rice flour. Serve immediately for the best texture.

Nutrition per serving

• snack
• vegetarian
• Indian
• street-food inspired
• quick
• kid-friendly
• pan-fried
• roti