Take 3/4 cup wheat flour, 2 teaspoons oil and salt in a bowl. Add milk as needed and knead smooth dough similar to chapati or paratha dough.
Cover the dough and rest it for 10-15 minutes. After 15 minutes, knead the dough again and divide it into 4 equal portions. Give ecah portion a shape of ball. Take 1/4 cup dry wheat flour in a plate for dusting. Coat each ball with dry wheat flour and roll it out on roti making board into a thin circular chapati or paratha having 5-6 inch circle

Heat the tava over medium flame. When it is hot, place rolled chapati on it and cook until light brown spots appear on both sides.
Trasfer it to a plate and cover with a lid to avoid drying (or put it in a roti container). Do the same process for remaining dough balls. Make sure that chapati wrap is not over cooked, as it will be re-heated again at the time of making rolls.

Heat 1-teaspoon oil in a small pan over low flame. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste and sauté for 30 seconds.
Add red chilli powder, coriander powder, garam masala powder, tomato ketch up, coriander leaves and green chilli; mix well.
Turn off the flame. Add crumbled paneer and salt to taste, mix well. Filling for roll is ready; divide it into 4 equal portions.

At the time of serving, heat tava on medium flame and place previously cooked chaapti over it. Spread 1/2 teaspoon oil on both sides and cook for 20-30 seconds on each side.
Take re heated chapati in a plate and spread 1-teaspoon (or to taste) green chutney evenly over it. Put one portion of filling in the center and spread it lengthwise. Sprinkle 1-2 teaspoons grated cheese and 1/4 cup chopped lettuce over it. Wrap chapati tightly around stuffing to make a long cylindrical roll.