• Start by mixing together the marinade ingredients in a bowl.
• Add the spice powders, mustard oil, besan (gram flour), yogurt, ginger-garlic paste, Kasuri methi, salt and mix well.
• Whisk well until smooth.
• Add the cubes of paneer along with the chopped bell peppers and onion to the mixing bowl.
• Using a spatula, mix well such that the paneer and the veggies are evenly coated in the marinade. (You can keep the marinated veggies and paneer refrigerated in a zip lock bag or frozen if you are meal prepping for later)
• Skewer the paneer and veggies, on grill skewers. On a hot griddle pan, grill the skewers for 10-15 minutes until lightly charred. Then keep aside.
• Optionally, instead of using a grill the cook the paneer tikka, you can simply toss the marinated paneer + veggies in a wok (kadai) with a little mustard oil, until they are cooked.
• Prepare the parathas by heating them on a pre-heated pan untill the parathas are cooked. If using flour tortillas, heat for 20 seconds on each side. Keep aside.
• Prepare the pickled onions for the filling. Mix the sliced red onion in vinegar and sugar. Toss together and keep aside for 30 minutes (or you can make ahead and store in the friedge. )

Assembling the kathi roll

• Take each parathas and spoon 1 tablespoon of the green chutney on it.
• Place the paneer tikka filling, followed by the pickled onions and a sprinkling of chaat masala.
• Roll up the Kathi roll and keep aside. You can also use a foil or toothpick or roll them in butter paper to keep the roll intact.