1 Add salt to the wheat flour and 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 Heat oil in a vessel, add ginger green chilli paste and stir fry for few secs. Add the chilli pwd, coriander pwd, garam masala and salt and a tbsp of water. Add tomato ketchup and combine. Add cooked beans and few tbsps of water cook on low flame for 8-10 mts or till the water evaporates. Add kasuri methi and malai and combine well. Add chopped coriander leaves and turn off heat. 3 In a bowl, combine hung yogurt, salt and chopped tomato and cucumber and keep aside. 4 In a bowl, combine the raw sliced onions with few tbsps of green chutney and keep aside. 5 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. 6 Heat a iron tawa and once its hot, place a roti and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft. 7 At the time of serving, place a roti on a plate, spoon 1 1/2 tbsps of yogurt-tomato mixture, followed by the onion-green chutney mixture. Next, spoon the curried beans, sprinkle coriander leaves, finish off with a dash of lemon juice and roll the roti tightly to form a wrap. Wrap the lower part of the wrap in butter paper, aluminum foil or tissue. Prep & Cooking: 40 mts Makes 6-7 rolls . 1 cup whole wheat flour/atta 3/4 cup maida/all purpose flour pinch of baking pwd 1/2 tsp salt water to knead the dough For kidney bean filling: 1 1/2 cups cooked black beans or rajma/kidney beans 1/2 tsp ginger-green chilli paste 1/2 tsp red chilli pwd (adjust) 1/2 tsp coriander pwd pinch of cumin pwd pinch of garam masala pwd 1 tbsp tomato ketchup pinch of kasuri methi 1 tsp fresh cream or malai (optional) salt to taste 2-3 tsps oil chopped coriander leaves Spread 1: 1/2 cup hung yogurt chopped cucumber chopped tomato salt to taste Spread 2: 2 onions, finely sliced few tbsps green chutney
