Whisk yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, coriander, salt, and oil.
Coat paneer gently. Let it sit for 15–30 minutes while you prep everything else.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add onions, bell peppers, and chilies. Sprinkle a pinch of salt.
Stir-fry until edges char slightly but veggies stay crisp, about 4–5 minutes. Remove to a plate.
In the same pan, add a drizzle of oil if needed.
Add marinated paneer in a single layer. Cook on medium-high, flipping once, until lightly golden and caramelized at the edges, about 5–6 minutes.
Return veggies to the pan. Toss together. Taste and adjust salt or lemon.
Heat rotis or parathas on a tawa or skillet with a little butter or ghee until soft and pliable.
Spread a thin layer of green chutney over each wrap.
Add a spoon of spiced yogurt or mayo.
Pile on the paneer-veggie mixture.
Top with pickled onions, cilantro, and a sprinkle of chaat masala.
Roll tightly, tucking in the sides. Toast seam-side down for 30–60 seconds for extra hold.
