Potato - Paneer Burrito

Ingredients

Tortillas - 2 (store - bought)
Oil - 2sp
Chopped curry leaves - Few
Chopped coriander leaves - Few
Chopped Onion - 1/2 handful
Potato(medium sized) - 2
Paneer (Indian Cottage Cheese)  - 15 (1" cubes)
Red chilli powder - 1/4 sp
Turmeric powder - a pinch
Coriander powder - 1/2 sp
Chicken masala / Mutton masala (optional) - 1/4 sp
Tomato - 1 (cut lengthwise)
Ranch Sauce / Sour Cream - 1 sp

Method

1. Boil the potatoes, peel the skin (optional) and mash them.
2. Make paneer crumbles with hand or just grate the paneer & keep aside.
3. In a pan, add oil. When oil is hot, add the curry leaves & coriander leaves.
4. Add the chopped onions and fry for 2 min.
5. Now add the mashed potato and paneer crumbles.
6. Add all the masala powders and fry in a medium heat for about 3 min till everything is well cooked.
7. Take the flour tortillas and cook them as per the cover instructions. Do not overheat them which will result in breaking of the tortilla into pieces.

How to fold the tortilla?

1. Place a cooked tortilla on a flat surface.
2. Place some cooked potato - paneer masala over it.
3. Arrange 2 - 3 tomato slices over the masala.
4. Top with cream / Ranch.
5. First, fold in the two sides of the tortilla over the masala.
6. Now, fold in the side nearer to you & roll once to tuck that side under the masala.
7. Fold in from the opposite side to form a complete roll.
8. Serve as such or cut into two.