*Baking powder - 1/2 tsp
*Salt - 1 tsp
*Sugar - 1 tbsp
*Oil - 4 tbsp
Method:
*Cut paneer like baton 
*Chop the onions and tomatoes separately
*Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, kalpasi, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic
*Heat oil in a vessel add whole red chili and curry leafs; fry the onions till golden; add turmeric powder; add  masala paste and sauté for some time
*Add the tomatoes, and sauté. Till softer and well cooked. Add seasoning    
*Add the paneer; mix and cook or 5 minutes; add 1 cup of water and lemon juice. Cook for 15 min 
*Sieve the flour, bajra atta, salt and baking powder into a bowl and make a well in the middle
*Mix the sugar, milk, and 2tbsp of oil in a bowl
*Pour this into the center of the flour (bajra atta) & knead adding water to form soft dough
*Add the remaining oil; knead again; cover with wet cloth and allow the dough to stand for 15 minutes; knead the dough again and cover and leave for 1 hour
*Shape each ball of dough with the palms to make an oval shape; roll in a thin shape like a rumali
*Cook roti on a hot griddle both side
*Cut in to stripes
*Take a paneer piece with chettinad masala in skewer wrap with stipes of bajra roti   
*Bake in oven or in tandoor until puffed up and golden colour; serve hot
*Serve with paneer and   chettinad gravy; garnish with fried curry leaves and coriander