Assemble: all the ingredients and knead a soft pliable dough.

Make equal size balls out of the dough. Dust it with dry dough and..

Using a rolling pin, roll it like a big circle. Heat a griddle/tawa.

When tawa is hot, transfer the rolled out roti onto the hot tawa.

Flip and cook until evenly cooked and brown from both the sides.

Fully cooked and puffed up roti is ready. Take it off the flame and apply ghee. Place it in a container and cover. Repeat the process with rest of the dough.

Assemble: all the spices. Using a mortar and pestle coarsely pound the whole coriander seeds.

Assemble: all the ingredients - cubed onions, tomato puree and cubed paneer.

Wash and cut capsicum in cubes.

Secret ingredient in this recipe - Kastoori Methi.

Heat oil in a kadai, add whole chilies, cumin seeds and cubed capsicum.

Stir in salt and mix it well. On a medium flame saute capsicum for 2 minutes. Add cubed onions, ginger and garlic paste and saute it for another 2 minutes.

Add tomato puree and mix. Stir in all of the remaining spices one by one.

Add 2 tablespoon cream to the veggies and give it a good stir.

Add paneer to veggies and mix them gently.

Kadai Paneer is ready. Allow it to cool down completely.

Assemble: ingredients. Green chutney.

Peeled, washed and cut onions into rings.

Shredded lettuce

Rotis are ready. Let's start assembling them.

Spread green chutney on the roti.

Sprinkle lettuce in the center.

Spread spoonful of paneer in the center.

Add some onion rings.

Generously spread some more green chutney on top. As per one's taste add lemon juice or chaat masala on top.

Start folding the roti.

Secure the edges with a toothpick.

Or wrap the kati roll in wax paper.

Warm kati rolls are ready.

Enjoy it with tea or hot coffee.