Veg Shawarma

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 1. For the bread:
Knead a dough of two big cups of all purpose flour, two tbs oil, one tbs baking soda, one tbs baking powder, 3 tbs curd, 1 tsp salt, 1tsp sugar and water as required. Let the dough rest for about an hour, then make the flat breads and half cook them on a pan and keep them aside.

2. For the Paneer stuffing:
Marinate cubes of cottage cheese in curd, turmeric powder, red chilli powder, crushed mint leaves, salt, cumin powder and coriander powder; let it remain marinated for at least 2 hours.

3. For the salad:
Finely chop one onion, one tomato, one capsicum, one carrot, half a cucumber into very thin slices, add one tsp salt, one tsp pepper and 3 big tbs of vinegar and let it remained soaked in the vinegar for an hour.

4. For the sauce:
Mix 4 tbs of mayonnaise and 2 tbs of sweet chilli sauce with one tsp of mixed herbs/flakes
During the final prep, heat the rotis made on a low flame nicely till they turn slightly brown from both sides and get cooked evenly. Also toss the paneer mixture with oil on a low flame. Spread the sauce on the bread, put the salad and paneer mix and roll your shawarmas, and they're ready to be eaten!

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