Paneer Tikka Roll

Cut the Paneer into 2.5cm cubes. In a large bowl, combine Plain Yogurt, Ginger-Garlic Paste, Red Chili Powder, Turmeric Powder, Garam Masala, Cumin Powder, Coriander Powder, Kasuri Methi (crushed between palms), Mustard Oil, 5 grams of Salt, and Lemon Juice. Mix well to form a smooth marinade.

Add the cubed Paneer, Onion (for tikka), and Green Bell Pepper (for tikka) to the marinade. Gently toss to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, for the flavors to meld.

While the paneer marinates, prepare the paratha dough. In a separate bowl, combine Atta Flour and 3 grams of Salt. Gradually add Water and 10 grams of Ghee, kneading until a soft, pliable dough forms. Cover and let it rest for 15 minutes.