Paneer Vietnamese Spring rolls

Paneer 1 cup (cut into long thin strips) Capsicum 1/2 (cut into long thin strips) Onion 2 (cut into long thin strips) Mint almond chutney as needed Cooked basmati rice 4-5 tbslp Hung yogurt 3 tsp Red chili powder 1 tsp Cumin powder 1/2 tsp Kasoori methi 2 pinches Garam masala 1/2 tsp Chaat masala 1/2 tsp Coriander leaves few Salt as needed Vietnamese rice roll sheets 4-5 Tortilla | chapathi 2 Method In a wide bowl,add the paneer,capsicum and one onion(cut into thin slices). Add the yogurt,red chili powder,cumin powder,garam masala,kasoori methi and little salt. Mix well and marinate this for 20 minutes. In a pan add oil and cook the marinated paneer mixture for 10 minutes. Switch off the flame and allow this to cool completely. Chop the other onion into thin long slices and add chaat masala and chopped coriander leaves. Mix the onions,chaat masala and coriander leaves nicely. Cook the basmati rice and keep this aside. Now everything is ready for making the Vietnamese rolls. Heat water and when it is warm transfer it to a wide bowl. We need this to dip our rice sheets. Dip the rice sheet in the warm water and keep it on a clean surface. You can either place it on a cutting board or a plate. Spread little green almond chutney on this. Place the paneer mixture on the top. Now add the cooked basmati rice. Add the onions sprinkled with chaat masala and coriander leaves. Fold it on both sides. Now roll it from the bottom as shown in the picture. Paneer vietnamese roll is ready. You can make this with tortilla wrap or left over chapathis too. Spread chutney on the wrap. Place the paneer mixture and onion masala on this. No need to put basmati rice,if using tortilla wrap. Fold it from both sides. Prick a tooth pick,so that it will stay tight. Paneer kathi rolls are ready to serve. You can pack these vietnamese paneer rolls/paneer kathis rolls for lunch box too.