Filling

1. Heat the oil in a pan and add the cumin seeds.
2. Add the onions and cook on medium heat until soft and golden brown.
3. Add the ginger, the garlic and Patak’s^® Tikka Masala Spice Paste.
4. Cook on medium heat with the water (to prevent spices from burning) until most of the water has evaporated).
5. Add the tomato puree and paneer and stir fry until browned.
6. Add the sugar and season with salt. Keep refrigerated.

Tortillas

1. Season the beaten eggs with the salt and add the coriander.
2. Dip the tortillas in the egg mixture one at a time and shallow fry in 1 tsp of hot oil in a non-stick pan.
3. Cook tortillas on both sides, turning them over regularly, until the egg is completely cooked.

Sweet yogurt

1. Whisk together the sugar and yogurt. Set aside in refrigerator.

Mint and coriander chutney

1. Put all the ingredients except the salt and sugar in a blender and process until smooth.
2. Add the sugar and season to taste with salt. Set aside in refrigerator.

Garnish

1. Mix together all the ingredients and soak in ice-cold water for 1 to 2 min.
2. Drain just before assembling.

Assembly

1. Put the cooked tortillas on a clean and dry surface.
2. Add 2 tbsp of filling on one side.
3. Add a handful of garnish over the filling.
4. Add a dollop of sweet yogurt and a spoonful of chutney over the garnish.
5. Fold and wrap the tortilla like a spring roll.
6. Cut in half diagonally and serve.