• Cut the paneer into strips or cubes. Thinly slice the onions and bell peppers so they cook quickly and fit neatly inside the wrap.
• Heat oil in a skillet over medium-high heat. Add the minced garlic, onions and peppers and cook for a few minutes until slightly softened but still crisp.
• Add the paneer, red chili powder, and garam masala, and salt. Drizzle tomato ketch up. Toss gently so the paneer and vegetables are evenly coated. Cook for a few minutes until everything is heated through and fragrant.
• Heat the roti or thepla in a skillet until soft and pliable. A quick warm-up makes the flatbread easier to roll without tearing.
• Spoon the paneer and vegetable mixture down the center of each flatbread. Add mint chutney, date chutney, or a squeeze of lemon juice if desired. Fold in the sides, roll tightly, and serve warm.

Air Fryer Instructions for Paneer Kathi Roll

• Toss the paneer, sliced onions, and bell peppers with oil, salt, ketchup and the spices.
• Place the mixture in the air fryer basket (lined with silicon liner) in a single layer. Air fry at 325F for 8–10 minutes, shaking the basket halfway through, until the paneer is heated through and the vegetables are tender.
• Warm the roti or thepla separately. Fill each flatbread with the cooked paneer mixture, add mint chutney if desired, and roll tightly.
• For a lightly crispy wrap, place the assembled rolls in the air fryer and cook at 350°F (175°C) for 2–3 minutes, turning halfway through. Avoid overcooking, as the flatbread can become dry.