Place the curd in a bowl
Add the ginger-garlic paste,dry spices, gram flour,carom and cumin seeds, 1 tablespoon oil and salt
Mix well
Add the paneer cubes, capsicum, tomato and lemon juice
Mix well again and let Paneer marinate for 30 minutes
Heat the remaining oil in a saucepan
Add the paneer mixture and sauté for 2-3 minutes on high heat and then for 10 minutes on Low
Once done, our paneer filling is ready
Now warm the parathas in a microwave or a rawa on both sides
Transfer the parantha into a plate
Spread a tablespoon of mint-mayo sauce all over the parantha
Layer a spoonful of the paneer mixture on one side of the parantha
Add a tablespoon of onion and cabbage on the mixture
Layer a tablespoon of ketchup and start rolling the parantha from that end to form a wrap
Cover half the wrap with aluminium foil and serve immediately
