Prepare the tandoori marinade by mixing 200 grams of thick curd, 2 tablespoons of tandoori masala, 1 tablespoon of ginger-garlic paste, 1 tablespoon of lemon juice, 1 teaspoon of red chili powder, and salt to taste.
Cut 250 grams of paneer or boneless chicken into small cubes and marinate them in the tandoori marinade for at least 30 minutes.
Preheat the oven to 200°C or heat a tawa on medium flame. Skewer the marinated paneer or chicken pieces and cook them in the oven or on the tawa until they are cooked through and slightly charred.
Prepare the parathas by mixing 250 grams of whole wheat flour, water, and salt to form a soft dough. Divide the dough into equal portions and roll them out into thin circles. Cook the parathas on a hot tawa, flipping them until they are golden brown on both sides.
Assemble the tandoori rolls by placing a paratha on a clean surface, spreading a layer of green chutney, followed by the cooked tandoori paneer or chicken pieces, sliced onions, and chopped coriander leaves. Roll the paratha tightly and wrap it in foil or parchment paper to hold its shape.