For the marinade: Mix the yogurt, ginger, garlic, Kashmiri red chili powder, garam masala, turmeric and kasoori methi in a bowl. Add juustoleipa, mix well and set aside.
For the rolls: Heat 2 tablespoons of oil in a pan. Add sliced red onions and peppers. Cook for 3 to 4 minutes. Add marinated juustoleipa and mix well. Cook until the juustoleipa is warm, but not melted. Turn the heat off. Transfer the veggie and cheese mix to a bowl and add ¼ cup fresh cilantro.
To cook the parathas heat a non-stick griddle pan. Remove the kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about to 1 to 1½ minutes on each side or until both sides are golden brown, pressing gently with a spatula.
To assemble the Kathi Roll, spread 2 teaspoons of chutney on cooked paratha. Add 2 to 3 spoonfuls of the veggie and cheese mixture in the middle. Add the remaining fresh cilantro and a few fresh yellow onion slices, if you’d like. Roll the sides up to the middle and enjoy!
To make the Mint Cilantro Chutney
Recipe reprinted with permission © 2021 Archana Mundhe (ministryofcurry.com)