Add the paneer and tomatoes to the prepared marinade and toss lightly.
Leave aside for 10 minutes.
Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes.
Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.
For the chapatis
Combine all the ingredients and knead into a soft dough.
Divide the dough into 9 equal portions.
Roll out each portion into a thin chapati.
Cook each chapati lightly on a tava (griddle) on both sides. Keep aside.Divide the paneer tikka filling into 9 equal portions.Spread one portion of the filling in the centre of each chapati and roll up tightly. When you want to serve, cook the rolls on a hot tava (griddle).Cut into 50 mm. (2") long pieces and serve hot.