In a bowl, mix 200 grams of grated paneer, 1 finely chopped onion, 1 finely chopped capsicum, 1 finely chopped tomato, 1/4 cup boiled and mashed potatoes, and 1/4 cup boiled green peas.
Add 2 tablespoons of achaar masala (pickle spice mix), 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and salt to taste. Mix well to combine all the ingredients.
Heat 2 tablespoons of oil in a pan and add the prepared vegetable-paneer mixture. Cook for 5-7 minutes on medium flame, stirring occasionally, until the vegetables are cooked and the flavors are well combined.
In a separate bowl, mix 1 cup of whole wheat flour, a pinch of salt, and water as needed to make a soft dough. Knead well and let it rest for 10 minutes.
Divide the dough into equal portions and roll each portion into a thin, round roti.
Heat a tawa or griddle and cook each roti on both sides until light brown spots appear, using a little oil or ghee.
Place a portion of the cooked vegetable-paneer mixture on one side of the roti and roll it tightly. Repeat with the remaining rotis and mixture.
Serve the achaari rolls hot with mint chutney or yogurt.