In a bowl, mix 200 grams of thick curd, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1 teaspoon kasuri methi, salt to taste, and 2 tablespoons of mustard oil. Mix well to make the marinade.
Cut 250 grams of paneer into cubes and add them to the marinade. Mix gently to coat the paneer evenly. Cover and refrigerate for at least 30 minutes.
Meanwhile, prepare the parathas. In a bowl, mix 2 cups of whole wheat flour, salt to taste, and water as needed to make a soft dough. Divide the dough into equal portions and roll out each portion into a thin circle. Cook each paratha on a hot tawa, using a little oil, until golden brown on both sides. Keep the parathas warm.
Preheat a grill or oven to 200°C. Skewer the marinated paneer cubes and grill for 10-12 minutes, turning occasionally, until they are cooked and have a slightly charred appearance.
To assemble the rolls, place a paratha on a clean surface, spread some green chutney and tamarind chutney on it, place a few grilled paneer cubes, and top with sliced onions, tomatoes, and cucumber. Roll the paratha tightly and wrap it in foil or parchment paper to hold it together.
Repeat the process for the remaining parathas and paneer cubes.