Step 1

Pour milk in instant pot container and select "Yogt" mode until it shows "Boil".

Step 2

Once boiled, stir in the vinegar and leave for 5 minutes

Step 3

Strain the paneer and rinse with cold water until all sourness is gone. Squeeze out all excess water.

Step 4

Refrigerate it to make it more firm.

Step 5

Select "Saute" mode and add oil once it is hot. Saute the onions then add ginger, garlic, serrano peppers.

Step 6

Add the spices and cook for few minutes until oil oozes out.

Step 7

Add the bell peppers and let them cook, they should be crunchy and not soft.

Step 8

Add the paneer and mix well. Cook for a minute and then turn the instant pot off by pressing "Cancel"

Step 9

Heat a tortilla on a skillet and apply some butter on the inside.

Step 10

Place some filling at the center. Garnish with sliced onions, chaat masala, cilantro leaves and tomato ketchup.

Step 11

Roll into a wrap.