Heat 1 tablespoon of oil or ghee in a large pan over medium heat. Add the sliced onion and bell pepper, sautéing for about 2-3 minutes until tender.

Stir in 1 teaspoon of ginger-garlic paste and chopped green chili, cooking for 30 seconds until fragrant.

Add turmeric powder, red chili powder, garam masala, cumin powder, and salt, stirring for 30 seconds to bloom the spices.

Gently add cubed paneer, tossing everything together. Cook for 3-4 minutes until warmed through, adding lemon juice and cilantro before removing from heat.

Heat each paratha or roti on a skillet for 1-2 minutes on each side until soft and pliable.

Spread 2 tablespoons of green chutney on each warm paratha, with optional tamarind chutney.

Spoon the warm spiced paneer mixture into the center of each chutney-covered paratha, topping with extra sliced onions and chaat masala.

Roll each paratha around the filling, tucking in the edges, and serve hot.