Combine yoghurt, lemon juice, ginger-garlic paste, tandoori masala, and salt.
After adding chopped vegetables to the marinade, leave it for half an hour.
Heat oil in a pan and cook the marinated vegetables until soft, stirring occasionally.
Heat parathas on a tawa until soft and pliable.
Place lettuce on the paratha, add cooked veggies and top with onions, tomatoes, coriander and sauce. Roll up and serve.
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