Mix the corn flour, salt and soya sauce.

Add the paneer and leave it for a minute for the masala tocoat.

Fry them in oil till its crisp.

Cook the peas, chop thecapsicum, cut the onions into thin slices and keep the mint leaves as wellready.

Keep the masala powders ready– chilly powder, coriander powder, salt, ginger garlic paste, chat masala andpepper powder.

In a pan add oil and sauté the onion.

Add the peas, capsicum and mint leaves when the onion turnscolor.

Add all the masalas and fry for 2 minutes.

Add paneer and fry for a minute and remove from flame.

Apply sauce on one side of the chappathi.

Fill in the mixture.

Serve hot.