For Chapati --
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. stir in the oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.

Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Stuffing --- firstly, in a large pan heat a tsp of oil and saute sliced onions till they start to shrink

Then add thinly sliced capsicum and saute for a minute or 2. do not over fry, as you need to enjoy the crunchy bites.

Then add grated paneer and saute for a minute. i have used homemade paneer.

also add chilli sauce, tomato sauce, soy sacue and salt to taste.

Mix well and keep aside.

Preparing Kathi Roll --

Heat the tawa and warm up chapathi adding some ghee or butter. do not over roast as they will turn hard.

then place the chapati

Now on one side, add 1 tbsp of tomato sauce.

above that add grated / thinly sliced carrot.

also add shredded cabbage.

then place the prepared panner stuffing.

top with more tomato sauce.

Then slowly fold the bottom side chapati. this prevents from leaking while you take a bite.

now start rolling tight

Serve immediately with tomato sauce.