Chili Paneer Kathi Roll (Frankie)

Heat oil in a pan and sauté minced garlic and sliced onions until the onions are just tender but still a little crunchy.

Add the cubed cabbage and carrots and stir‑fry for about a minute.

Add the green and red bell peppers and continue cooking, optionally adding other vegetables such as corn or broccoli.

Stir in the minced scallions and cook until the vegetables are half‑cooked.

Mix in hot sauce, schezwan sauce, soy sauce, and a splash of the prepared cheese sauce, then add the paneer cubes and toss to coat.

Add a little corn starch slurry and salt, cooking briefly until the mixture thickens and the paneer is heated through.

Meanwhile, prepare the wrap dough by mixing the whole‑wheat and all‑purpose flours with water, knead into a soft dough, and roll out into thin circles.

Cook each wrap on a hot skillet with a little butter until lightly browned on both sides.

Spread a thin layer of cheese sauce on each cooked wrap, place a line of the paneer‑vegetable filling in the center, and roll up tightly, using cling film or foil to hold the roll together.

Serve the chili paneer kathi rolls hot, optionally with extra sauce on the side.