Veggies Seekh Kebab Wrap

In a mixing bowl, combine the mashed potatoes, grated carrots, boiled peas, and paneer (if using).

Add the finely chopped onion, green chilies, ginger-garlic paste, and fresh coriander leaves.

Mix in the cumin powder, coriander powder, garam masala, chaat masala, red chili powder (if using), and salt.

Add the cornflour or breadcrumbs to bind the mixture well.

Divide the mixture into equal portions and shape each portion into long, cylindrical kebabs.

If you have skewers, you can gently press the kebab mixture around them for authentic seekh kebabs, but this step is optional.

Heat a little oil in a non-stick pan or tawa over medium heat.

Shallow fry the kebabs until they are golden brown and crispy on all sides. Make sure to turn them gently for even cooking.

Once done, remove them from the pan and drain on paper towels.

Heat the roti or tortilla slightly on a tawa or skillet to warm it up and make it soft.

Spread a spoonful of mint-coriander chutney or hummus evenly over the surface of the roti or tortilla.

If you like, add a spoonful of yogurt or mayo for extra creaminess.

Place a lettuce leaf or shredded cabbage in the center of the roti.

Add a few slices of onion, tomato, and cucumber on top.

Place the cooked veggie seekh kebabs over the veggies.

Roll the roti or tortilla tightly to form a wrap.

You can secure it with a toothpick if needed, or wrap the bottom half in foil or parchment paper to keep it together.

Garnish with a squeeze of lemon juice and serve the wraps with extra chutney or yogurt dip on the side.