Paneer – N – Cheese Roll

Ingredients:

For Roti:

1. 1 Cup whole wheat flour (gehun ka atta)
2. Vegetable oil 
3. Salt to taste
4. Whole wheat flour (gehun ka atta) for rollin

To be mixed into a marinade:

1. ¾ Cup fresh and hanged curd (dahi), whisked
2. 2 tsp garlic paste
3. 1½ green chili paste
4. 1 tsp cornflour
5. ½ tsp roasted cumin seeds (jeera) powder
6. ½ tsp cardamom (elaichi) powder
7. 1 tsp white pepper powder
8. Salt to taste

For paneer and vegetable filling:

1. 1 Cup paneer (cottage cheese), cut into cubes
2. ½ Cup onion, cut into cubes
3. ½ Cup capsicum, cut into cubes
4. Vegetable oil for cooking

For garlic mayo:

1. ½ Cup mayonnaise
2. 2 Cup garlic paste
3. ¼ tsp white pepper powder

Other ingredients:

1. 2 Cup shredded cabbage
2. Chaat masala 
3. Grated cheese

Method:

For Roti:

1. Combine all the ingredients in the bowl and knead into soft dough using enough water.
2. Divide the dough into 4 equal portions and roll out each portion into a round roti using little dry flour.
3. Heat the pan and lightly cook the roti on the both sides. Now keep them aside.

For paneer and vegetable filling:

1. Combine paneer cubes, onion cubes, capsicum cubes and the marinade in a bowl and toss gently. Keep aside to marinade for half an hour. Let the taste blend into the paneer and vegetables.
2. Heat the pan and cook the marinated paneer in oil on medium flame for 8 to 10 mins. Keep it aside.

For garlic mayo:

1. Mix all the ingredients in a bowl.

Final process:

1. Just before serving, warm a roti on pan.
2. Place the roti in a plate and place ¼ of paneer and veg filling in a single row in the center of the roti.
3. Arrange ¼ cabbage over it.
4. Sprinkle some chaat masala and cheese over it. 
5. Finally spread 2 tsp of garlic mayo over it and roll up the roti tightly.
6. Repeat with the remaining ingredients to make 3 more rolls.
7. Serve it hot.

Quick tip: If your curd is sour then add some sugar to balance the taste.