If using block paneer, crumble with fingers or cut into small cubes. Finely slice the onion, chop the capsicum and tomato, mince the green chile and chop cilantro.

Cook aromatics

Heat 1 tablespoon vegetable oil in a nonstick or cast-iron skillet over medium heat. Add sliced onion and sauté 4–5 minutes until soft and translucent. Add ginger paste and garlic paste; sauté 30 seconds until fragrant.

Add vegetables

Add chopped capsicum and green chile and cook 2–3 minutes until slightly softened. Add chopped tomato and cook until it breaks down, about 2–3 minutes.

Add spices & paneer

Stir in turmeric, red chili powder, garam masala and salt. Add crumbled paneer and remaining 1 tablespoon oil (and butter if using). Toss gently and cook 3–4 minutes until heated through and spices coat the paneer evenly. If mixture seems dry, sprinkle 1–2 tablespoons water and fold.

Finish filling

Stir in chopped cilantro and amchur or lemon juice. Adjust seasoning to taste. Remove from heat and let cool slightly while you make the rotis.

Roomali Roti (Thin Flatbread)

Make dough

In a large bowl, combine all-purpose flour, whole wheat flour and salt. Add yogurt, 1 tablespoon oil and about 1/2 cup water. Mix and knead for 8–10 minutes until the dough is smooth and elastic. Add additional water a tablespoon at a time if needed. The dough should be soft but not sticky. Cover with a damp cloth and let rest 30 minutes.

Divide & rest

After resting, divide dough into 6–8 equal balls (about golf-ball to tennis-ball sized depending on desired sheet size). Lightly oil the surface and cover with a damp cloth; let rest another 10 minutes.

Roll extremely thin

Preheat a large cast-iron skillet or tawa over medium-high heat until very hot. On a lightly floured surface, take one dough ball and roll as thin as possible into a large circle or oval (roomali rotis are paper-thin; if you can’t roll that thin, roll to about 1.5–2 mm). Keep others covered to prevent drying.

Cook the roti

Brush a little oil or ghee on the hot skillet. Using both hands or a spatula, carefully place the thin rolled dough on the hot surface. Cook for 20–30 seconds until you see bubbles and the surface lightly browns in patches. Flip and cook the other side 10–15 seconds. Roomali rotis cook quickly; avoid overcooking. Remove and keep covered under a clean towel to remain soft. Repeat with remaining dough.

Assembling & Final Toast

Assemble rolls

Place one cooked roomali roti on a clean work surface. Spread about 1–2 tablespoons green chutney over the center lengthwise. Add 1/6–1/8 of the paneer filling (about 60 g), spread into a line. Top with shredded lettuce/cabbage and a few thin onion slices. Drizzle a little tamarind chutney if using and squeeze a little lemon.

Roll tightly

Fold the sides slightly over the filling and roll tightly from one long edge into a cylinder (like a wrap), tucking in the ends as you go to keep the filling secure. Repeat to make remaining rolls.

Optional final toast

Heat a skillet over medium heat, add 1/2 teaspoon butter or oil and place each roll seam-side down to toast 30–45 seconds until lightly golden and sealed. Turn and toast briefly on the other side if desired. This step crisps slightly and warms the interior.

Serve

Cut rolls in half on the bias if desired and serve immediately with extra chutneys and lemon wedges.