If using homemade paneer, no prep work is needed. If you're using store-bought paneer, soak in warm water for 10 minutes if it is fresh (from the refrigerator) or 30 minutes if it is frozen.
Heat oil/ ghee in a pan and saute the onions. Once the onions start to brown, add ginger garlic paste. Saute for 5 minutes, then add the tomato puree and the spices. Stir on medium heat until the mixture becomes thick and well browned.
Add the paneer and saute for about 10 minutes on low heat until the paneer is mixed well with the masala.
Spread 1 tablespoon of mango chutney on each tortilla. Divide the paneer filling, vegetables and coriander leaves equally among the wraps.
sprinkle about 1/2 teaspoon chaat masala on each tortilla.
Roll up tight and tuck in one end of the roll. The mango chutney keeps the roll intact so it sticks together beautifully!
The cooking time is calculated based on the assumption that you cook the mango chutney while you shred and chop the vegetables and get the paneer filling ready. (Or you have the mango chutney already made and stored)
I've used only 1/2 teaspoon salt for the paneer masala filling since the chaat masala and mango chutney contain salt. Feel free to add more according to taste.
Homemade roti or chapati (Indian wholewheat tortillas) can also be used.