Mix Maida flour, oil, salt and knead it into a smooth dough.
Let it rest for 10-15 minutes.
Divide it into 4 equal proportions.
Roll them out flat.
Heat the tawa and cook the chapati on both sides.
In a pan, heat 1 tsp. Sunflower Oil.
Once oil is hot, add cumin seeds, chopped onion, and sauté till golden brown.
Next, add Ginger Garlic paste and sauté.
Then add Red Chili Powder, Coriander Powder, Garam Masala, Coriander Leaves, Green Chilies and Tomato Ketchup. Mix well.
Upon mixing well, add Paneer cubes and salt. Cook for 5 more minutes.
Let it rest.
Heat the cooked chapati in a pan.
Spread 1/2 teaspoon Sunflower oil on both sides and cook for 20-30 seconds on each side.
Remove from the pan, spread green chutney evenly on one side of the chapati.
Lay the Paneer filling in the center and spread it lengthwise.
Sprinkle 1-2 teaspoons grated cheese and 1/4 cup chopped lettuce.
Wrap chapati tightly around the stuffing to make a long cylindrical roll.
Serve hot with tomato ketchup and green chutney.
Ingredients
Directions
Mix Maida flour, oil, salt and knead it into a smooth dough.
Let it rest for 10-15 minutes.
Divide it into 4 equal proportions.
Roll them out flat.
Heat the tawa and cook the chapati on both sides.
In a pan, heat 1 tsp. Sunflower Oil.
Once oil is hot, add cumin seeds, chopped onion, and sauté till golden brown.
Next, add Ginger Garlic paste and sauté.
Then add Red Chili Powder, Coriander Powder, Garam Masala, Coriander Leaves, Green Chilies and Tomato Ketchup. Mix well.
Upon mixing well, add Paneer cubes and salt. Cook for 5 more minutes.
Let it rest.
Heat the cooked chapati in a pan.
Spread 1/2 teaspoon Sunflower oil on both sides and cook for 20-30 seconds on each side.
Remove from the pan, spread green chutney evenly on one side of the chapati.
Lay the Paneer filling in the center and spread it lengthwise.
Sprinkle 1-2 teaspoons grated cheese and 1/4 cup chopped lettuce.
Wrap chapati tightly around the stuffing to make a long cylindrical roll.
Serve hot with tomato ketchup and green chutney.
