PREPARATION

1. Take a pan, add 2 teaspoons coriander seeds, 2 teaspoons black sesame seeds, 2 teaspoons fennel seeds, 2 teaspoons mustard seeds, 2 teaspoons fenugreek seeds, 6 dry red chili and dry roast for 1 - 2 minutes.

2. Add 1/4 teaspoon turmeric, 1/4 teaspoon salt, 1/4 teaspoon asafoetida and roast until it turns golden brown in color.

3. Remove it from heat and transfer this into a blender.

4. Blend it into a fine powder.

5. In a mixing bowl, add 135 grams all purpose flour, 130 grams wheat flour, 1/2 teaspoon salt, 1 tablespoon oil and mix it well.

6. Then, add 190 milliliters water and knead it into a smooth soft dough.

7. Rest the dough for 20 minutes.

8. In a mixing bowl, add 240 grams yogurt, 1 tablespoon ginger garlic paste, 2 tablespoons blended masala, 1/2 teaspoon salt, 1 tablespoon oil and mix it well.

9. Now, add 380 grams paneer and mix it well.

10. Marinate for 10 minutes.

11. Heat 45 milliliters oil in a pan, add the marinated paneer in it and cook until it turns golden brown in color from all sides.

12. Remove it from heat and drain it on an absorbent paper.

13. Heat 2 tablespoons oil in a pan, add 1 teaspoon green chili and stir well.

14. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.

15. Now, add 60 grams bell pepper and mix it well.

16. Cook for 5 - 7 minutes on medium heat.

17. Add 1 tablespoon coriander and mix it well.

18. Then, add 80 grams marinate paste, 1/4 teaspoon salt and mix it again.

19. Now, add the cooked paneer in it and mix it well.

20. Cook for 3 - 5 minutes on medium heat.

21. Add 1 tablespoon lemon juice and mix it well.

22. Remove it from heat and keep aside.

23. Take a ball from dough and flatten it with the help of rolling pin.

24. Place it on a hot tawa.

25. Cook on moderate heat for 2 - 3 minutes.

26. Flip it gently. Brush it with oil.

27. Cook till it turns golden brown from both sides.

28. Remove it from heat and place it on a board.

29. Spread some ketchup on it.

30. Place the prepared paneer mixture on it.

31. Roll it tightly and cover it with aluminium foil.

32. Serve hot.