In a pan heat oil and splutter the jeera. Add the chopped onions and green chillies. When they turn translucent add the ginger garlic paste and give it a good stir, until the raw smell goes off.

Now add the chopped tomatoes chilli powder and turmeric powder and salt. When the tomatoes start realising water add the crumbled paneer and give it a good stir. Add the garam masala powder and garnish with coriander leaves.

Roll out Chappati out of Chappati dough Spread little tomato sauce on one side and fold the Chappati into two half's and in one half put the Burji mixture and close it with other half and seal it completely by pressing around the corner.

Add 1 teaspoon butter and fry both sides of the packet until the Chappati is cooked completely.

Serve it as breakfast or teatime snack.