Paneer Roll

Ingredients:

For filling:
1 cup paneer, cubed
1/2 cup tomatoes, chopped
1/2 cup capsicum, chopped
1 tsp oil

To be mixed into a marinade:1/4 cup curd
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp ginger paste
1/4 tsp garlic paste
1/2 tsp chaat masala

1/2 tsp garam masala
1/2 tsp kasuri methi (dried fenugreek leaves)
1/4 tsp Bengal gram flour (besan)
Salt to taste

For chapatis:1 cup whole wheat flour
1 cup milk
Salt (as per taste)

Preparation method:

1. For filling, add the paneer and tomatoes to the prepared marinade and toss lightly. Leave it aside for 10 minutes.
2. Heat the oil in a non-stick pan; add the chopped capsicum and sauté for 2 minutes. Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.
3. For chapatis, combine all the ingredients and knead into soft dough. Divide the dough into 9 equal portions. Roll out each portion into a thin chapati. Cook each chapati lightly on a tava (griddle) on both sides. Keep aside.
4. To proceed, divide the filling into 9 equal portions. Spread one portion of the filling in the centre of each chapati and roll up tightly.
5. Now it’s ready to serve.