To begin making the Chinese Oats Paneer Manchurian Kathi Roll, first make the paratha. For this, in a large bowl combine the flour, salt and knead adding little water at a time to make firm and smooth dough. Cover and set aside for 15 minutes.

Divide the dough into 4 large portions. Preheat the iron skillet on medium heat.

Roll the dough portions into balls and flatten them with the palm of your hand.

Toss them on flour and roll them out into circles of approximately 9 inches in diameter.

With skillet on medium high heat, place one rolled out dough on the skillet. After a few seconds you will notice air pockets popping out. At this point flip the paratha and smear about 1/2 a teaspoon of oil.

Using a flat spatula do a light pressing and turning motion to cook to the paratha. Flip to the other side and press and turn the paratha in a similar way.

You will notice brown spots around the parathas and it will be slightly crisp. Remove from heat and place on a platter and continue the same with the remaining dough.

Next step is to make the Chinese Oats Paneer Manchurian filling for the kathi roll. In a wok, add a teaspoon of oil, add the garlic, ginger, chili, green spring onions, carrots and capsicum.

Stir-fry on medium high heat until the carrots are slightly cooked. Once cooked, add the oats, paneer and the sauces.  

Add 1/2 cup water and cook the Paneer Manchurian sauce until you get a thick consistency. The oats will get cooked along with the sauces and the water.

Cover the pan, turn the heat to low and the steam will let the oats get cooked. Towards the end you should have a thick mixture of the Oats Manchurian. Check the salt and adjust to suit your taste.

Assemble the rolls, place the paratha on a board and place a portion of the Chinese Oats Paneer Manchurian filling mixture in the center. Add a few sliced onions and roll it rightly to wrap up the filling and serve.

Serve the Chinese Oats Paneer Manchurian Kathi Roll Recipe for a Tea Time Snack.