Cut 200 grams of paneer into cubes and set aside.
In a bowl, mix 100 grams of hung curd, 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, salt to taste, and 1 tablespoon of mustard oil to make the marinade.
Add the paneer cubes to the marinade and gently mix. Let it marinate for at least 30 minutes.
Heat a non-stick pan and cook the marinated paneer cubes until they are golden brown on all sides. Remove and set aside.
Prepare the rotis by kneading 200 grams of whole wheat flour with water. Roll out the dough into thin circles and cook each roti on a hot tawa until golden brown on both sides.
Spread 2 tablespoons of green chutney over each roti.
Place the cooked paneer tikka pieces down the center of each roti.
Add sliced onions, capsicum, and a sprinkle of chaat masala over the paneer.
Roll the roti tightly around the filling, securing with a toothpick if necessary.
Serve the paneer tikka roll hot with mint chutney or ketchup.