Place whole wheat flour and all-purpose flour in a large bowl. Add oil. Season with salt. Using your fingertips, mix flour until it resembles breadcrumbs. Add water little by little, and knead to form soft dough. Apply a little oil on the dough. Cover with a tight lid, or a clean tea towel. Let it rest for 10 mins.

Divide the dough into 6 equal portions. Take each portion, roll into a ball, slightly flatten with the palm of your hand, and dust with flour. Roll out into a circle. Repeat with the rest of the dough.

Heat a pan or tawa over medium-high heat. Cook the wraps applying a little oil on both sides. Store the wraps in an airtight container or cover with a clean tea towel until ready to use.

Heat oil in a large frying pan over medium-high heat. Add onions. Sauté for 2-3 minutes or until onions turn soft and translucent. Add minced ginger, garlic and green chilies(if using). Sauté for one minute or until aromatic.

Add turmeric, cumin, coriander and red chili powder. Sauté for a minute. Add veggies. Sauté for 2 minutes or until tender. Stir in paneer. Season with salt. Add garam masala and coriander leaves. Sauté for another minute. Remove from heat. Set aside.

Smear tomato sauce on one side of the wraps. Place 3 tablespoon of paneer filling on one side of the wrap. Sprinkle with a pinch of chat masala. Roll. Secure with a baking paper and kitchen twine if you like.