Total prep + cooking time is about 30 minutes, but you can make it a less than 15 minute deal by skipping the Paratha making part and using store bought Deep brand flaky paratha or some such. Works great!
- Cut onion into thin vertical stripes, Bell pepper into vertical stripes, and paneer into vertical fingers. Shred cabbage and carrots.
- Heat oil. Add asafetida, Onions. Saute’ for a couple of minutes.
- Add bell pepper, ginger, salt, turmeric, garam masala, black pepper powder . Saute’ for a few more minutes, until the veggies are cooked, yet crunchy. Don’t overcook it. Add Paneer. Saute’ for another minute. Turn off the heat, finish it with cilantro sprigs.
- Take one paratha, put the above prepared filling. Add the tamarind chutney, as well as mint-cilantro chutney . Top it with shredded cabbage and carrots, chopped cilantro. . (If you wish to eat it a few hours later after it has been prepared, you can skip adding the chutneys and alternatively use the chutneys as a dip, in order to avoid the rolls from becoming soggy.) Roll it tightly. Tie it with either lemon grass or scallion greens sprigs, or something similar which is edible. Alternatively, can tightly wrap half the roll into an aluminum foil, paper, or just insert a tooth-pick.