Paneer Kathi Rolls

Instructions

1. Marinate the paneer
   In a bowl, mix yogurt, tandoori masala, ginger-garlic paste, and a pinch of salt. Add paneer strips and coat thoroughly. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
2. Cook the paneer
   Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Add the marinated paneer strips and cook for 2-3 minutes on each side until golden brown and slightly charred. Remove and set aside.
3. Sauté the vegetables
   In the same pan, add the remaining oil. Add sliced onions and bell peppers. Sauté for 4-5 minutes until slightly softened but still crisp. Season with salt and chaat masala. Remove from heat.
4. Warm the wraps
   Heat a clean pan over medium heat. Warm each tortilla or chapati for 30 seconds on each side until soft and pliable.
5. Assemble the rolls
   Spread a thin layer of mint chutney and tamarind chutney on each wrap. Place a portion of the paneer strips in the center, top with sautéed vegetables, and sprinkle with fresh cilantro.
6. Roll and toast
   Fold in the sides of the wrap and roll tightly. Return the roll to the pan with a little oil and lightly toast on all sides until golden and crisp, about 1-2 minutes.
7. Serve
   Cut each roll diagonally in half, wrap in parchment paper if desired, and serve hot with extra chutney on the side.