In a bowl, combine yogurt, ginger-garlic paste, kashmiri red chili powder, ground coriander, garam masala, turmeric, chat masala, lemon juice, and salt. Whisk until smooth. Add paneer strips and toss gently to coat. Marinate for 15-20 minutes (or up to 1 hour in the fridge).

Prepare onions and tomatoes

While paneer marinates, heat 1 tablespoon oil in a skillet over medium heat. Add sliced onion and a pinch of salt. Sauté 4–5 minutes until softened and slightly caramelized. Remove and set aside. Lightly sauté tomato slices for 30–45 seconds just to warm them; set aside.

Cook paneer

Heat the remaining 1 tablespoon oil in the same skillet over medium-high. Add marinated paneer in a single layer (shake off excess marinade). Sear 2–3 minutes per side until golden brown and slightly charred edges. If needed, cook in two batches to avoid crowding. Remove paneer and keep warm.

Warm flatbreads

Heat a clean skillet or tawa over medium heat. Brush each flatbread with a little butter and warm 30–45 seconds per side until pliable and slightly golden. Keep covered with a clean towel to stay soft.

Assemble rolls

Spread 1 tablespoon green chutney down the center of each warm flatbread. Layer sautéed onions, 100 g (about a quarter) of the cooked paneer strips, a couple of tomato slices, and a sprinkle of chopped cilantro. Optionally dust with a pinch of chat masala. Fold one edge over the filling and roll tightly into a kathi-style wrap. Repeat for remaining rolls. Serve immediately with lime wedges.

Chilli Broccoli Salad

Blanch broccoli

Bring a saucepan of salted water to a boil. Add broccoli florets and blanch for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking. Drain well and pat dry.

Prepare dressing

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey (or maple), and finely chopped red chili (or chili flakes). Season with salt and black pepper to taste.

Toss salad

In a mixing bowl, combine blanched broccoli, red bell pepper strips, and spring onions. Pour the dressing over and toss to coat evenly. Sprinkle toasted sesame seeds and adjust seasoning if needed. Let sit 5 minutes for flavors to meld, then transfer to a serving bowl alongside the rolls.