Paneer (cottage cheese) thin strips
Tendli thin strips
Whole wheat flour rotis thin
Green chillies thin round slices
Green capsicum thin strips
Red chilli powder
Dry mango powder (amchur)
Combine vinegar and green chillies in a bowl and set aside. Heat oil in a pan, add garlic paste and ginger paste and sauté for half a minute. Add onion and continue to sauté for another half a minute. Add tendli and sauté for one minute.
Add green capsicum, red chilli powder, turmeric powder, dry mango powder, salt and paneer strips and sauté on medium heat for two minutes tossing continuously. Add bean sprouts and continue to toss for another minute.
Remove from heat and set aside. To obtain a smoked flavour, place a live charcoal in a bowl and place the bowl in the center of the paneer mixture. Pour a tablespoon of hot ghee or oil on it, cover immediately and keep for three to four minutes.
Remove the charcoal bowl from the paneer mixture. To prepare the wraps divide the paneer mixture into four equal portions. Place a roti on a plate and arrange a lettuce leaf over it. Spread a portion of paneer mixture over the roti, drizzle half a teaspoon of vinegar-chilli over it, roll into a wrap and secure with an aluminum foil.
Prepare the remaining wraps in a similar way and serve immediately.