If you’re curious about how to make paneer at home, it’s simpler than you think—just boil milk and curdle it with lemon juice. For this recipe, you can use either fresh homemade paneer or good-quality store-bought paneer. Cut the paneer into medium-sized cubes.

In a mixing bowl, whisk together flour, cornstarch, salt, and pepper. Gradually add water to form a thick batter. Dip each paneer cube into the batter, ensuring it's fully coated.

Heat oil in a deep fryer or heavy-bottomed pan. Fry the paneer cubes until golden brown and crispy. Remove them using a slotted spoon and drain on paper towels.

This crispy paneer forms the base of many popular paneer dishes like paneer chilli dry and other paneer recipes Indian snacks are famous for.

Heat 2 tablespoons of oil in a large skillet. Add the chopped garlic, ginger, and green chilies. Sauté for about a minute until fragrant. Add diced onions and bell peppers; cook until slightly softened.

Stir in the soy sauce, vinegar, chili sauce, ketchup, sugar, salt, and black pepper. Cook for a couple of minutes until everything comes together into a glossy sauce.

Add the fried paneer cubes to the sauce and toss quickly so that they are well coated. If you’re familiar with the typical chilly paneer recipe or paneer chilli recipes dry style, you’ll recognize this glorious sticky coating.

Warm up your tortillas or rotis. Spread a spoonful of mayo or yogurt dressing in the center. Add a handful of shredded lettuce, some julienned carrots, and cucumber.

Place a generous amount of the chili paneer on top. Drizzle with extra chili sauce if you like it fiery. Fold the sides of the wrap and roll it tightly.

Serve immediately while the paneer is still crispy and the wraps are warm. You can also toast the assembled wraps on a hot griddle for a minute on each side for extra crispiness.