In a bowl, mix 200 grams of grated paneer, 1 finely chopped onion, 1 finely chopped tomato, 1 finely chopped capsicum, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, salt to taste, and 1 tablespoon of oil. Marinate for 20 minutes.
Heat a non-stick pan over medium flame and cook the marinated paneer and vegetable mixture for 5-7 minutes, stirring occasionally.
In a separate bowl, mix 100 grams of grated cheese with 1/4 teaspoon of black pepper powder and a pinch of salt.
Warm 4 whole wheat rotis or tortillas on a tawa or pan for 30 seconds on each side.
Spread 1 tablespoon of mayonnaise on each roti, followed by the cooked paneer and vegetable mixture, and then the cheese mixture.
Roll the rotis tightly, making sure the filling is evenly distributed.
Heat a grill pan or tawa over medium flame and cook the rolled shawarmas for 2-3 minutes on each side, until they are golden brown and crispy.
Cut the cheese shawarmas into halves and serve hot with mint chutney or ketchup.