Preparation:

• Heat the oil in a large frying pan over a medium heat. Add the ginger, garlic, chili and onion and cook for 2 – 3 minutes, stirring frequently.
• Add the red pepper, carrots and peas stir well. After a few minutes add the salt, garam masala, chili powder and cumin. Continue to fry until the vegetables have slightly softened yet still retain some bite.
• Lastly, stir through the strips of paneer, chopped coriander and lemon juice and cook for a few minutes.
• Warm the chapattis in a wide, dry frying pan to soften them a little.
• Spread a tablespoon of coriander and chili raita on each warmed chapatti and cover with a layer of blanched spinach. Spoon the vegetable and paneer filling on top and roll up the chapatti to enclose the filling as you would a parcel.
• Wrap each spicy vegetable wrap in baking parchment and foil (or old newspaper) and serve warm. If you find the wraps have gone cold, warm them through in a hot oven for a few minutes before serving.