For the filling:
1 cup low fat paneer, cubed
1/2 cup tomatoes, deseeded & diced
1/2 cup capsicum, diced
1 tsp. oil
To be mixed into a marinade:
1/4 cup low fat curd, beaten
1 tsp. chili powder
1/4 tsp. turmeric powder
1/2 tsp. ginger paste
1/4 tsp. garlic paste
1/4 tsp. Bengal gram flour (besan)
1/2 tsp. chaat masala
1/2 tsp. kasuri methi (dried fenugreek leaves)
1/2 tsp. garam masala
Salt to taste
For the chapatis:
1 cup whole wheat flour
1 cup low fat milk
Salt to taste

Paneer Tikka Rolls

1. For the filling, add the paneer and tomatoes to the prepared marinade and toss lightly. Leave it aside for 10 minutes.
2. Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes. Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.
3. For the chapatis, combine all the ingredients and knead into a soft dough. Divide the dough into 9 equal portions. Roll out each portion into a thin chapati. Cook each chapati lightly on a tava (griddle) on both sides. Keep aside.
4. To proceed, divide the filling into 9 equal portions. Spread one portion of the filling in the centre of each chapati and roll up tightly.
5. When you want to serve, cook the rolls on a hot tava (griddle). Cut into 50 mm. (2") long pieces and serve hot.
6. Tip: Wrap each roll in a lettuce leaf as done in the picture. You can also use a scooped carrot slice to hold the roll together.
   Makes 9 rolls
   Preparation time: 35 minutes