PREPARATION

1. In a mixing bowl, add 345 grams yogurt, 30 grams gram flour, 1/2 teaspoon red chili, 1 teaspoon salt, 1 teaspoon chaat masala, 1 teaspoon dry mango powder, 1/2 teaspoon garam masala, 1 tablespoon

olive oil and mix it well.

2. Add 350 grams paneer and mix it well.

3. Marinate for 15 - 20 minutes.

4. 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.

5. Remove it form heat and keep aside.

6. Heat 2 tablespoons oil in a skillet, add 1 teaspoon carom seeds, 1 teaspoon ginger paste and stir for 1 - 2 minutes.

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

8. Now, add 130 grams tomato and saute until it turns soft and pulpy.

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

10. Add 1/4 teaspoon turmeric and stir well.

11. Add 240 grams bell pepper and mix it well.

12. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoons coriander powder, 1 teaspoon chaat masala and mix it well.

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

14. Then, add the marinated mixture and mix it well.

15. Add 1 tablespoon ketchup and mix it well.

16. Now, add the fried paneer and mix it again.

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

18. Add 1/2 teaspoon garam masala, 1 tablespoon coriander and mix it well.

19. Cook for another 3 - 5 minutes on medium heat.

20. Remove it from heat and keep aside.

21. Take a butter roti and add the prepared paneer on it.

22. Fold it tightly.

23. Cover it with aluminium foil.

24. Serve.