To make these rolls, first cut the paneer and all the vegetables into thin, long strips. Finely chop the green chilies as well.

Now prepare the dough. In a bowl, add the flour, oil, and salt, and knead into a soft dough. You can use all-purpose flour instead of whole wheat flour if you like. Cover the dough and set aside.

Next, prepare the stuffing. Heat 2 tablespoons oil in a pan. Add the garlic and ginger and sauté. Then add the onions and cook until they turn light brown.

Once the onions are cooked, add the bell pepper, carrot, and tomato. Sauté for 1-2 minutes. Then add the sauces, vinegar, black pepper, oregano, chili flakes, and salt. Mix well.

Add the paneer and gently mix. Transfer the stuffing to a plate. For the dip, mix mayonnaise and tomato ketchup together in a small bowl.

Divide the dough into balls. Roll out each ball. Heat a skillet and cook the rolled dough on both sides until lightly browned. Brush with oil or ghee. Place on a plate. Repeat with the remaining dough.

Spread 1 tablespoon of the dip evenly on a roll. Place the paneer stuffing in the center, then sprinkle chaat masala and add some chopped onion and tomato on top. Fold both sides and secure with a toothpick.

Place the roll back on the skillet, add a little more oil, and cook until crispy. Remove to a plate. Repeat with the remaining rolls.

Once all the chili paneer rolls are ready, serve them hot with your favorite sauce. They are very tasty and kids love them. Be sure to try this recipe!