For Marination: In a bowl, add paneer, salt to taste, mustard oil, degi red chilli powder, a pinch of asafoetida and marinate it well. Add green bell pepper, red bell pepper, onion and mix everything well.

For Hung Curd Mixture: In a bowl, add hung curd, mayonnaise, degi red chilli powder, a pinch of asafoetida, and coriander powder. A pinch of cumin powder, salt to taste, roasted gram flour and mix it well. Transfer the marinated paneer mixture into the bowl and mix everything well. Keep aside for 10 minutes.

For Dough: In a bowl, add refined flour. Whole Wheat flour, salt to taste, curd and water. Knead a semi soft dough. Add ghee and knead it again properly. Cover it with a damp cloth and rest for 10 minutes.

For Masala: In a bowl, add black cardamom, green cardamom, black peppercorns, cloves, and coriander seeds. Add cumin seeds, fennel seeds, salt to taste, dry fenugreek leaves, dry mint leaves.

For Salad: In a bowl, add sliced onion, green chilli, salt to taste, lemon juice and mix well.

For Paneer Tikka: Skewer the marinated vegetables and paneer and set aside till in use. Heat ghee on a grill pan, once it's hot, roast the prepared paneer tikka skewers on the grill pan. Basting with ghee and cook from all sides. Transfer the cooked tikka to the plate and keep aside for further use.

For Roti: Take a small portion of the dough and roll it thin using a rolling pin. Heat a flat pan and roast it on both sides, apply some ghee and cook until light brown from both sides. Keep aside for further use.

For Assembling Paneer Tikka Roll: Take one roti and place the salad in the center of the roti. Add some mint chutney, prepared paneer tikka, sprinkle some masala and roll it up. Garnish it with coriander sprig and serve hot.