In a bowl, whisk 4 eggs with salt and pepper to taste. Set aside.
In another bowl, mix 200 grams of grated paneer, 1 finely chopped onion, 1 finely chopped green chili, 1/4 cup chopped coriander leaves, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt to taste.
Heat 1 tablespoon of oil in a non-stick pan over medium heat. Pour 1/4 of the egg mixture into the pan and spread it evenly to form a thin omelette.
Cook the omelette for 1-2 minutes until it is set and slightly golden. Flip it and cook for another 1-2 minutes.
Place the cooked omelette on a plate and spread 1/4 of the paneer mixture evenly over it.
Roll the omelette tightly, enclosing the paneer mixture. Repeat steps 3-6 for the remaining egg and paneer mixtures.
Cut each roll into 2-3 pieces and serve with mint chutney or ketchup.