Step 1

In a mixing bowl take all the ingredients for the marination, except paneer.

Step 2

Mix very well. Check the taste and add more salt if required.

Step 3

Now add paneer, which has been chopped in cubes.

Step 4

Gently mix and let the marination coat the paneer cubes evenly. Cover and keep aside for 30 minutes. If keeping for more than 30 minutes, then refrigerate.

Step 5

Take all the ingredients for the green chutney in a grinder jar.

Step 6

Add 1 teaspoon water (optional) and grind coarsely. Since the coriander and mint leaves are rinsed, the moisture from them helps in grinding.

Step 7

Then add 2 tablespoon hung yogurt or thick curd.

Step 8

Grind to a smooth chutney. Remove in a bowl and keep aside. You can even refrigerate the chutney.

Step 9

Thinly slice onion, grate carrots and shred the cabbage or thinly slice them. Also thinly slice capsicum (bell pepper).

Step 10

Take all the veggies in a bowl. Add 1 teaspoon chaat masala, 1 teaspoon lemon juice. Also add salt as per taste.

Step 11

Mix very well and keep aside.

Step 12

In a mixing bowl or pan or a large tray, take whole wheat flour, ½ tablespoon oil and salt.

Step 13

Then add ½ cup water in parts. First you can add ¼ cup water and add the remaining required amount of water later.

Step 14

Begin to knead. Add water as required and knead to a smooth soft dough.

Step 15

Cover the dough and keep aside for it to rest for 20 to 30 minutes.

Step 16

After 20 to 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.

Step 17

Dust the dough ball with some flour. Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.

Step 18

Place the roti on a hot tawa or skillet. Cook the base till you see blisters appearing on the roti or the roti is ¼ᵗʰ cooked. Do note that the tawa or skillet should be hot. So cook on a medium-high to high flame. On a low flame, the roti will become very crispy or hard.

Step 19

Then flip roti. spread some oil all over.

Step 20

Then flip again when the second side is ½ cooked.

Step 21

Spread some oil on this side too. You will see golden blisters on the roti.

Step 22

Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.

Step 23

Heat 2 tablespoons oil in a pan. Keep the flame to low or medium-low and add the marinated paneer cubes. Add the entire marination. Since I had used hung yogurt, I added the entire marinated mixture as the hung yogurt marination had coated the paneer pieces very well. But if you have used yogurt which has a thin consistency, then just add the paneer cubes.

Step 24

After a minute turn over the paneer cubes.

Step 25

Pan fry the paneer cubes turning often till the marination is cooked and the paneer becomes soft.

Step 26

Keep on stirring and turning them at intervals. Also use a well seasoned pan or a non stick pan, so that the paneer cubes do not stick to the pan while frying.

Step 27

I cooked the paneer for about 4 minutes on a medium-low heat. Do not cook too much as then paneer will become dense, cook on medium-low flame. Timing will vary with the thickness of the pan, intensity of the flame etc.

Step 28

Once the paneer is done, remove the pan from the flame and keep aside.

Step 29

Take one roti.

Step 30

Spread the mint-coriander-curd chutney over it.

Step 31

Now place the paneer tikka cubes in the center.

Step 32

Top with the veg salad.

Step 33

Roll both the sides of the roti and make a wrap.

Step 34

Wrap half portion of the rolls in butter paper or aluminium foil. If packing paneer roll for tiffin, then wrap the entire roll in aluminium foil and skip adding the green chutney and veggie salad.

Step 35

Serve paneer kathi roll with the remaining chutney or tomato ketchup. You can also add some of the veg salad as a garnish on the paneer wrap.