INSTRUCTIONS:

Combine all the ingredients spicy crumbled Paneer, Greek yogurt and the lemon zest(optional) in a food processor and blend until smooth.

Add all the remaining ingredients - While the processor is running, feel free to add in additional olive oil until the dip is creamy and smooth. Add fresh lemon juice in the end.

Garnish it with finely chopped herbs and serve immediately with toasted naan bites or sliced vegetables.

Foil so that tortilla is half on foil and half on work surface. Spread 1 tablespoon spicy mango-mint chutney (or any spread of your choice) evenly over paratha. Spread 1/3 cup cabbage salad in center of paratha; top with about 1/3 cup paneer filling. Roll up tortilla burrito-style, folding bottom up and sides in toward center, using foil to secure.

Repeat process using remaining tortillas, chutney, cabbage salad, and paneer filling.