Paneer cheese roll

Method for Making Chapati Wrap:

1. ❤️
   Take 4cup  flour, 2 teaspoons oil and salt in a bowl. Add milk as needed and knead smooth dough
2. ❤️
   Cover the dough and rest it for 10minutes. After 10 minutes, knead the dough again and divide it into 4 equal portions. Give ecah portion a shape of ball. Take 1/4 cup dry flour in a plate for dusting. Coat each ball with dry wheat flour and roll it out on roti making board into a thin circular chapati or paratha
3. ❤️
   Heat the tava or pan at medium flame. When it is hot, place rolled chapati on it and cook until light brown and add little bit of oil bothside for salow fry like as parntha
4. ❤️
   Trasfer it to a plate and cover with a lid and  Do the same process for remaining dough balls. 

Method for Making Paneer Filling:

1. ❤️
   Heat 1-teaspoon oil in a small pan over low flame. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste and sauté for 30 seconds.
2. ❤️
   Add red chilli powder, coriander powder, garam masala powder, tomato ketch up, coriander leaves and green chilli; mix well.
3. ❤️
   Turn off the flame. Add crumbled paneer and salt to taste, mix well. Filling for roll is ready; divide it into 4 equal portions.

Method for Making Paneer Roll:

      Take re heated chapati in a plate and spread 1-teaspoon (or to taste) green chutney evenly over it. Put one portion of filling in the center and spread it lengthwise. Sprinkle 1-2 teaspoons grated cheese and 1/4 cup chopped lettuce over it. Wrap chapati tightly around stuffing to make a long roll.