First, make the chutney.
Combine the cilantro, lemon juice, ½ teaspoon of salt, 4 tablespoons (60 ml / 2 fl oz) of oil, green chiles, and 4 tablespoons (60 ml / 2 fl oz) of water in a blender.
Blend until smooth and set aside.
Lightly beat the eggs in a small bowl.
Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large frying pan or skillet over medium-high heat.
Add the paneer strips and fry for 3-4 minutes, turning frequently, until golden brown and crispy.
Transfer to a plate.
Add another tablespoon of oil to the same pan.
Sauté the sliced onion and bell peppers for 8-10 minutes until they begin to soften and char slightly.
Stir in the ground red chile, ground coriander, ground cumin, and ¾ teaspoon of salt.
Cook for one minute until fragrant, then return the fried paneer to the pan.
Toss everything together, then remove from heat and cover to keep warm.
To assemble, heat a clean, large frying pan over medium heat.
Warm a paratha for 30 seconds, then flip it.
Pour a quarter of the beaten egg mixture over the surface and spread it evenly.
Cook for 1 minute until the egg is set.
Flip the paratha again and cook for another 30 seconds. The egg should puff up slightly.
Transfer the finished egg-paratha to a plate.
Spoon a quarter of the paneer and pepper mixture down the center of the paratha.
Drizzle generously with the green chutney, roll it up tightly, and serve immediately.
Repeat for the remaining rolls.
