Preheat oven to 375F.
To the tofu, add 1 tsp oil, cornstarch, black pepper, turmeric, paprika, 1 tsp chaat masala if using, and ¼ tsp salt.
Mix well and transfer to a lined baking sheet.
Bake for 20 mins, flipping halfway through.
While the tofu bakes, make the chutney by combining cilantro, juice of half a lime, jalapeño, maple syrup, and water.
Blend to a thin sauce, set aside.
To a nonstick pan, add 1 tsp oil and onions.
When the onions begin to sweat, add the chaat masala (if using) followed by the juice of half a lime.
Once the lime juice has evaporated, remove the onions from the heat and set aside.
Using the same skillet, heat the parantha (or tortilla) until lightly browned.
To assemble, layer the spiced tofu, sauteed onions, cilantro chutney, and cabbage in the center of the parantha and wrap it up.
The components can all be kept separately in the fridge for up to 4 days and assembled up to one night ahead of time, making kathi rolls a great lunch prep option.