Paneer tikka filling
Low fat cottage cheese (paneer) 1/2 inch cubes
Tomatoes seeded and chopped
Green capsicum seeded and chopped
Red chilli powder
Gram flour (besan)
Dry fenugreek leaves (kasuri methi)
Garam masala powder
Whole wheat flour (atta)
Mix together all the ingredients of the marinade in a deep bowl. Add paneer and tomatoes and toss lightly. Set aside to marinate for ten minutes. Heat oil in a non-stick pan.
Add green capsicum and sauté for two minutes. Add the paneer mixture and sauté over high heat for four to five minutes, stirring occasionally. Cook till dry and set aside.
For chapatis combine all the ingredients and knead into soft dough. Divide the dough into eight equal portions. Roll out each portion into a thin chapati. Heat a tawa and cook each chapati lightly on both sides. Set aside.
Divide the paneer tikka filling into eight equal portions. Place one portion of the filling in the centre of each chapati and roll up tightly. When you want to serve, cook the rolls on a hot tawa till they get warmed up.
Cut into two-inch long pieces and serve hot.