Paneer Tikka Rolls with Whole-Wheat Chapati

Ingredients

• Paneer - 1 cup
• Tomatoes - 1/2 cup
• Capsicum (bell pepper) - 1/2 cup
• Oil - 1 tsp
• Curd - 1/4 cup
• Chili powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Ginger-garlic paste - 1 tsp
• Besan (chick pea flour) - 1/4 tsp
• Chaat masala - 1/2 tsp
• Kasoori methi (dried fenugreek leaves) - 1/2 tsp
• Garam masala - 1/2 tsp
• Salt to taste
• Wheat flour - 1 cup
• Milk - 3/4 cup
• Lettuce leaves, for wrapping
• Carrot, for securing rolls

Instructions

1. 1Prepare the vegetables and paneer: cube the paneer, deseed and dice the tomatoes, and dice the capsicum so everything is ready to toss into the marinade.
2. 2Make the marinade by whisking together curd, chili powder, turmeric powder, ginger-garlic paste, besan, chaat masala, kasoori methi, garam masala and salt until smooth.
3. 3Add the paneer and tomatoes to the prepared marinade and toss lightly to coat; let the mixture sit for 10 minutes to allow the flavors to develop.
4. 4Heat the oil in a non-stick pan over medium-high heat, add the capsicum and sauté for 2 minutes so it softens but still retains a little bite.
5. 5Add the paneer and tomato mixture to the pan and sauté over a high flame for 4 to 5 minutes, stirring occasionally, until the paneer takes on a light golden edge and the tomatoes have softened.
6. 6Make the chapati dough by combining 1 cup of wheat flour, 3/4 cup of milk and salt, then knead into a soft dough; let it rest briefly if needed to relax the gluten.
7. 7Divide the dough into 9 equal portions and roll each portion into a thin chapati using a lightly floured surface so they roll out easily.
8. 8Cook each chapati on a hot griddle, turning so both sides are cooked through and lightly spotted.
9. 9Portion the paneer tikka filling into 9 equal portions, spread one portion down the center of each chapati and roll up tightly to enclose the filling.
10. 10When you are ready to serve, return the rolls to the griddle and cook briefly on each side to warm through and tighten the roll.
11. 11Wrap each roll in a lettuce leaf and use a scooped piece of carrot to hold the roll together for a pretty, portable presentation.
12. 12Optional: serve the rolls with mint chutney or plain yogurt for dipping.