Combine the Khapli multigrain flour, a pinch of salt, and water in a mixing bowl to form a soft dough.

Knead the dough for 3 minutes until smooth, then rest it for 10 minutes.

Mix paneer, curd, red chilly powder, ground cumin, ground coriander, ajwain, chaat masala, black pepper powder, salt, and fresh coriander in a bowl.

Mash the seasoned paneer mixture firmly with a spatula until it becomes coarse and spreadable.

Slice the onion, bell pepper, and carrot into thin strips on a chopping board.

Heat cooking oil in a pan over medium-high heat, then sauté the sliced vegetables with salt and black pepper powder for 3 to 4 minutes.

Divide the rested dough into 2 equal balls, then roll each ball into a thin round roti.

Cook each roti on a hot pan for 1 to 2 minutes per side until lightly browned and flexible.

Spread half of the smashed paneer tikka mixture over the center of each warm roti.

Top each roti with half of the sautéed crunchy vegetables, then fold the sides in and roll tightly into a wrap.