Ingredients

For Marinating the Paneer

¾ cup Yogurt

¼ tsp Turmeric Powder

1 tsp Kashmiri Red Chilli Powder

¼ tsp Cumin Powder

½ tsp Coriander Powder

2 tbsp Besan/Gram Flour

¼ tsp Garam Masala Powder

1 tsp Oil

½ tsp Kasuri Methi

1 tbsp Lime Juice

½ tsp Ginger Garlic Paste

1 cup Paneer, cut into cubes

Oil for grilling

 For Chapati

1 cup Whole Wheat Flour

2 tbsp Oil

Salt to taste

 For Assembling

1 cup Mint Chutney

1 medium Onion, thinly sliced

1 Carrot, julienne

Cooked Paneer

1 cup Processed Cheese, grated

Mint sprig for garnishing

 Process

• In a mixing bowl, add all the ingredients for the marination and mix well.
• Then add paneer, coat the marination well and keep aside for half an hour.
• In another mixing bowl, add wheat flour, salt, oil and water as required to knead a soft dough.
• Keep side for further use.
• Heat oil in a grilling pan, add the marinated paneer and grill till cooked through.
• Once cooked, keep aside till further use.
• Take the dough, divide into equal parts and roll into thin disc for chapati.
• Roast the chapati on a pan until brown spots appear with applying desired oil or butter.
• Once done, start assembling into a roll.
• Take the chapatti, apply mint chutney, add onion, carrot, paneer and cheese.
• Roll it in carefully without spilling the filling out.
• Garnish with mint sprigs and serve hot with mint chutney.