Firstly, in a large plate, take 2 cups maida, ½ tsp salt and 1 tsp ghee. Mix well.

Add warm water and knead until you have a smooth dough.

Grease with oil, cover and rest for 20 minutes.

To prepare paneer stuffing, take ½ cup thick curd, 1 tsp chilli powder, ¼ tsp cumin powder, ½ tsp garam masala, 2 tsp kasuri methi, ½ tsp salt and 2 tsp oil.

Mix well, ensuring all the spices are thoroughly combined.

Add 1 cup paneer, and mix well. Marinate for 20 minutes.

Heat 2 tablespoons of oil in a pan and add 1 inch of ginger and 5 cloves of garlic. Saute well.

Also, add ½ onion, ½ capsicum, ½ tomato and stir fry.

Now add the marinated paneer and cook until well done.

Cook till the oil separates, and the paneer stuffing is ready.

To prepare the wrap, once the dough has rested well. Kead again.

Pinch a ball-sized piece of dough and roll it out thin.

Spread oil and maida.

Now fold a zig-zag to create layers. Also, roll the spiral and tuck it inside.

Dust with maida and roll gently, slightly thick.

Cook in a hot pan by spreading a little oil.

Roast on both sides till they turn golden and slightly crunchy.

To prepare the wrap, spread green chutney on the roti.

Also, place 2 tbsp of prepared paneer stuffing.

Top with onion, cabbage, tomato sauce, chaat masala and coriander.

Finally, roll the Paneer Kathi Roll tightly and wrap it with baking paper.