#Paneer roll

For the Flatbread (Wrap / Roti / Paratha) • Flour: Whole wheat flour (atta) or refined wheat flour (maida), or a mix of both • Fat: Ghee or oil (for kneading and cooking the flatbread) • Liquid: Warm water • Seasoning: A pinch of salt 2. For the Paneer Filling & Marinade • Paneer: 200g to 250g, cut into cubes or bite-sized pieces Yogurt/Curd: Thick curd or Greek yogurt (about ½ to 1 cup Spices:• Turmeric powder • Kashmiri red chili powder • Coriander powder • Cumin powder • Garam masala • Chaat masala • Kasuri methi (dried fenugreek leaves) • Salt and black pepper to taste