• Heat a skillet over medium heat. When it’s hot, drizzle oil.
• In a bowl whisk together corn flour, crushed black pepper, salt and water.
• Toss the paneer cubes in the batter to coat the pieces evenly. Drain the excess batter and sear them in batches till golden brown on all sides. Drain on an absorbent paper. Keep the leftover batter.
• Heat oil in a deep pan over medium heat. Add onion garlic and sauté for few minutes. Add carrots and capsicum, cook until soft.
• Add soy sauce, vinegar, szechuan sauce and 2 tbsp of leftover corn flour batter and simmer.
• Toss the fried paneer and cook on a medium heat for a minute. Season with salt as needed.

Roti

• In a plate take wheat flour, add water little at a time and knead slowly to form soft dough.
• Preheat a non-stick pan over medium heat.
• Divide the dough into equal portion. Roll out each portion on a floured surface into a thin circle using rolling pin. Always roll on one side of the dough, do not turn the roti.
• Be careful while putting the roti on the pan, dusted side should be at upper side of the pan and fry one side till you see bubbles.
• Flip and cook the other side till you see brown spots. Turn and press with a spatula from all the sides till it puffs up.
• As soon as it puffs up, take off from the heat.

Assembly

• Lay the roti on a flat surface. Generously apply the mayo over the roti. Then spoon a portion of the chili paneer in the center.
• Roll the wrap tightly by folding the sides over the filling and serve immediately