Mix together yogurt, red chilli powder, turmeric powder, ginger paste, gram flour, chaat masala, dried fenugreek leaves, garam masala powder, and salt in a deep bowl. Add paneer and tomatoes, toss lightly. Set aside to marinate for ten minutes.

Heat oil in a non-stick pan. Add green capsicum and sauté for two minutes. Add the paneer mixture and sauté over high heat for four to five minutes, stirring occasionally. Cook till dry and set aside.

For chapatis, combine whole wheat flour, skimmed milk and salt to taste and knead into soft dough.

Divide the dough into eight equal portions. Roll out each portion into a thin chapati.

Heat a tawa and cook each chapati lightly on both sides. Set aside.

Divide the paneer tikka filling into eight equal portions. Place one portion of the filling in the centre of each chapati and roll up tightly.

Cut into two-inch long pieces and serve hot.