Combine vinegar and green chillies in a bowl. Heat oil in a pan; add garlic paste and ginger paste and sauté for half a minute. Add onion and continue to sauté for half a minute longer. Add capsicum, red chilli powder, turmeric powder, amchur, salt and paneer and sauté over medium heat for two minutes.
Add bean sprouts and continue to sauté for another minute. Remove from heat and set aside. To obtain a smoky flavour, place a live charcoal in a bowl and place the bowl in the centre of the paneer mixture.
Pour a tablespoon of hot ghee over the charcoal, cover immediately and leave for three to four minutes. Remove the bowl from the paneer mixture. To make the wraps, divide the paneer mixture into four equal portions.
Place a lettuce leaf on a roomali roti. Spread a portion of paneer mixture over the roti and drizzle with half a teaspoon of chilli-vinegar. Roll up and wrap in aluminium foil and serve immediately.