Serving : 4 Rolls

Ingredients :

For Roti :

  • 1/2 Cup All Purpose Flour (maida)
  • 1/4 Cup Milk
  • Salt to Taste

For Paste:

  • 5-6 Dry Kashmiri Red Chillies
  • 1 Teaspoon Dry Coriander Seeds (Akkha Dhana)
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 1/2 Teaspoon Dry Ginger Powder (Soonth)

For Mint Sauce :

  • 1 cup Yoghurt (Curd)
  • 1 Teaspoon Sugar
  • 1 Tablespoon Freshly Chopped Mint Leaves (Phudina)
  • Salt To Taste

Other Ingredients :

  • 1 Raw Banana (Kacha Kela)
  • 100 grams Cottage Cheese (Paneer) Cubes
  • Some Lettuce
  • 1 Teaspoon Coriander Leaves (Chopped)
  • 1 Teaspoon Dried Fenugreek Leavs (Kasuri Methi)
  • 1 Tablespoon Fresh Cream
  • 1 Teaspoon Oil
  • Chaat Masala To Taste
  • Salt To Taste

Method :

For Roti

  • Mix all the ingredients and knead to a soft dough.
  • Divide into 4 equal balls and flatten it to 4 chapatis.
  • Roast individual chapati very lightly from both side on hot tawa and keep aside.

For Paste

  • Soak the dry red chillies in water for half an hour.
  • Alternatively just microwave red chillies in water for a minute, so that the chillies become soft enough to grind it.
  • Dry roast dhana and jeera and keep it aside.
  • Mix chillies, dhana, jeera and soonth, crush it into paste using some water if needed, the paste is ready to use.


  • Boil the raw banana, peel and cut it into cubes.
  • Cut Paneer into cubes.
  • Heat oil in pan, add the above paste and let it cook for a minute.
  • Add chopped coriander leaves, kasuri methi and salt.
  • Add fresh cream and mix everything into a smooth paste.
  • Bring it to a boil on medium flame.
  • Add Paneer Cubes and Kacha Kela into the paste and let it coat evenly.
  • Keep It aside.

For Mint sauce : Mix all the ingredients and blend it into a smooth sauce.


  • Heat the roti slightly on medium flame.
  • Put some roughly chopped lettuce on roti
  • Add 1/4th of  kela paneer mixture and top it up with mint sauce.
  • Sprinkle some chaat masala on it.
  • Repeat the same with rest of three rotis.

Roll the roti tight in a tissue paper and serve hot.