First, to make the dough for the paneer bhurji roll, take 1 cup of refined wheat flour (maida) in a mixing bowl and add ½ tsp of salt to it. Mix them nicely and then add water gradually as required to make a soft dough. Then, add 1 tsp of cooking oil and knead it again. Keep the dough aside for about 15 minutes to set properly.

While the dough sets, make the masala for the stuffing. Heat a frying pan on a medium flame and put 1 tbsp of coriander seeds, cumin seeds and black peppercorns in it. Dry roast them for about a minute until you smell the aroma of the spices and notice a slight change in color.

At this stage, add ½ tsp of turmeric powder, 1 tsp of red chili powder, and ½ tsp of garam masala powder to it and roast them for a minute or so as well.

When they are nicely roasted, switch off the flame of your gas stove and add 1 tsp dry mango powder (amchur) along with a teaspoon of black salt. Mix them nicely with the other spices in the frying pan. Let it cool down a bit.

When the roasted spices have cooled down sufficiently, transfer them to a mixer. Add another teaspoon of amchur and ½ tsp of regular table salt to it and grind them to a fine powder. Keep it aside.

Now, to make the paneer bhurji stuffing for the roll, heat 1 tbsp of cooking oil in a frying pan. When the oil is hot, add ½ tsp of cumin seeds and 1 tsp each of finely chopped ginger and garlic. Fry them nicely for about a minute on a medium flame.

Now, add ½ cup of onion (finely chopped) to it and fry them for about a minute until they become translucent. At this stage, add ½ of finely chopped capsicum to it and fry them for half a minute. Follow it up with ½ cup of finely chopped tomatoes to it. Stir and fry them for about a couple of minutes until the tomatoes are nicely cooked and turn soft.

Now, add ½ tsp of turmeric powder, 1 tsp of red chili powder, ½ tsp of garam masala powder, ½ tsp of coriander seed powder, ½ tsp of regular table salt and mix them all nicely with the veggies in the pan.

Then, add 1 cup of paneer (crushed or grated) along with 1 tbsp of coriander leaves (chopped roughly) and 1 tsp of lemon juice to it. Mix everything very nicely. When done, switch off the flame and let it cool down.

Now, to make the chili vinegar, take 2 tbsp of finely chopped green chilies in a small bowl, add 2 tbsp of white vinegar and ¼ tsp of regular salt to it. Mix them nicely and keep aside for 10 minutes.

Now, knead the dough once again and make a small ball out of it. Roll it to make a thin roti.

Now, heat a tawa on a medium flame and put the roti on it when it is hot. When one side is done, flip it. Repeat the process to make all the rotis for the paneer bhurji roll.

Now, to make the paneer bhurji rolls, heat a tawa and grease it with butter when hot. Put one roti that you made earlier and grease the top surface with butter. When one side is cooked nicely, flip the roti to cook the other side.

When the roti is cooked, first apply some green chutney on one surface along with tomato ketchup as shown in the image below. Also, sprinkle a pinch of the masala powder you made earlier. Then, put adequate amount of paneer bhurji stuffing on the roti on one side with a spoon. Finally, put some green chili vinegar on the stuffing.

Follow it up with some finely sliced cabbage, capsicum, and onions as required and sprinkle a pinch of the masala powder again. Finally, put a generous amount of grated cheese on it.

Now, lift one side and fold it very carefully as shown in the image below. Press it a bit with a spatula and fry it for another 10 seconds. When done, remove it on a tray, roll it half with a butter paper. Repeat the process to make all the rolls.

Your tasty and spicy homemade paneer bhurji roll is now ready. Serve them hot with a bowl of tomato ketchup alongside.