Heat oil in a non-stick pan.
Slice onion and add.
Chop green capsicum.
Add tomatoes, turmeric powder and ginger-garlic paste to the pan.
Mix well and sauté for 2-3 minutes.
Add tomato puree.
Mix well and cook on high heat for a minute.
Add capsicum, cottage cheese, salt, red chilli powder and garam masala powder.
Mix well and cook till done.
Place a chapatti on a worktop.
Mix mint-coriander chutney and yogurt and spread a spoonful of yogurt-chutney evenly on it.
Place a spoonful of the vegetable filling on one side of the chapatti.
Sprinkle a few fresh mint leaves, onion rings and chaat masala on top.
Roll the chapatti tightly.
Make other kathi rolls similarly.
Cut into halves and serve immediately.