If using frozen paneer, let thaw in the refrigerator overnight.
Microwave for a minute so that the excess water from the paneer oozes out. Drain the water and chop the paneer into bite-sized pieces (~1 inch cubes).
Slice the bell peppers and onions into thin strips. Set them aside.
Heat a 12-inch wok over medium heat. Add 2 tablespoons of oil. Once hot, add carom seeds (ajwain).
In about 10 seconds, the ajwain seeds will sizzle and brown. Add besan (chickpea flour) and cook, stirring continuously till it turns golden brown. This should take about 30 seconds.
Add the spice powders - chili powder, turmeric powder, coriander, and cumin powder, along with salt. Cook for about 30 seconds, stirring continuously.
The besan will absorb the oil, so add the remaining 1 tablespoon to the wok. Add ginger garlic paste and let cook for about 30 seconds so that the raw taste disappears.
Add the chopped onions and bell peppers. Mix well to combine with the spice powders.
Let the veggies cook for about 5-6 minutes before adding paneer. Gently combine the paneer with the veggie mixture.
Add yogurt and mix well.
Allow the paneer to cook for about 2-3 minutes.
Sprinkle chaat masala and dried fenugreek leaves. Mix well to combine.
Garnish with chopped cilantro.
Assembling the kathi roll
If storebought, cook the parathas as per instructions in the package. If homemade, make sure they are warm before assembling the roll.
Evenly coat one side of the paratha with about 2 teaspoons of tamarind chutney.
Place about 2 spoons of the paneer mixture closer towards one edge of the paratha.
Start from the edge and roll the parathas until they come together. Note: Remember, don't overstuff, otherwise it will be difficult to roll.
Storage instructions
The paneer and veggie mixture can be stored in the refrigerator for about 3-4 days.
If making for a school/work lunch, do not add tamarind chutney to the parathas, as it will make them soggy. Instead, pack the tamarind chutney in a container to be used as a dip.
Notes
Use store-bought parathas to cut down on the cooking time. You can use left-over rotis or parathas too.
Do not overcook the veggies - they need to be crisp.
Microwave the store-bought paneer pieces to remove excess water.
If making for school/work lunch, do not add tamarind chutney to the rotis, as it will make them soggy. Instead, pack the tamarind chutney in a container to be used as a dip.
Add grated mozzarella cheese on top of the warm paneer veggie mixture just before rolling.
Though most recipes call for marinating the paneer, I skip it because unlike tofu or chicken, which highly benefit from being marinated, there is no significant difference in paneer.