Paneer (cottage cheese) grated
Refined flour (maida) rotis
Potatoes boiled, peeled and mashed
Red chilli powder
Roasted cumin powder
Dry mango powder (amchur)
Fresh coriander leaves, chopped
to deep fry
Grate the cottage cheese into a bowl. Add potatoes, salt, lemon juice, turmeric powder, red chilli powder, roasted cumin powder, dried mango powder and chaat masala.
Chop the coriander leaves and add and mix well. Shape this mixture into even sized long kababs.
Heat a little oil in a non stick pan and cook these kababs in it. Turn from time to time.
Shred the cabbage finely and place in a bowl. Cut the carrot into thin slices and put in the bowl.
Add salt and chaat masala and mix. Chill in the refrigerator.
When the kababs are fully done remove them onto a plate. Warm the chapattis lightly on a hot tawa.
Keep a kabab on each chapatti and put some salad over it.
Sprinkle a little chaat masala and a little roasted cumin powder. Roll them up and serve immediately.