Kathi Roll (Indian Wrap)

In a bowl, combine yogurt, garlic paste, ginger paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt to create a marinade.

Add chicken strips or paneer to the marinade and coat well. Cover and refrigerate for at least 1 hour, preferably 2 hours.

To prepare the dough for parathas, mix whole wheat flour, salt, and water in a bowl. Knead until you get a smooth, pliable dough. Cover and let rest for 20 minutes.

Heat 1 tablespoon of oil in a skillet or tawa over medium heat. Cook the marinated chicken or paneer until cooked through and slightly charred, about 8-10 minutes. Remove from heat and set aside.

Divide the dough into 4 equal portions. Roll each portion into a ball, then roll out into a thin circle about 7 inches in diameter on a floured surface.

Heat a skillet or tawa over medium-high heat. Cook each rolled dough circle for about 1-2 minutes on each side until golden brown spots appear. Brush lightly with oil or ghee and cook for another 30 seconds on each side for softness and flavor.

Spread a tablespoon of mint chutney over each cooked paratha. Place a portion of the cooked chicken or paneer strips in the center.

Top with sliced onions and a sprinkle of chopped coriander. Roll the paratha tightly around the filling to form a wrap.

Serve the kathi rolls warm with lemon wedges on the side.