Ingredients:
For rotis:
1 cup maida/all purpose flour
1/2 tsp salt
2 tbsp oil
water to knead the dough
For filling:
2 cups julienne mixed vegetables, beans, carrot, capsicum, beans and cabbage
1 tsp ginger-green chili paste
pinch of turmeric pwd
1/2 tsp chaat masala pwd
2 eggs, beaten (optional)
1 tbsp lemon juice
2 onions, finely sliced
2-3 tbsps olive oil
2-3 tbsp of Green chutney
salt to taste

Preparation Methods:-

1 Add salt to the maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.

2 Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off heat.

3 Add the lemon juice and salt to taste and mix. Keep aside.

4 In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.

5 Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step)

6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.

7 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.

8 At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.

9 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue


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