Preparing Chapati: Mix flour and salt in a bowl followed by ghee/ butter.
Knead it into a soft, smooth dough by adding required water.
Cover it and let it rest for 15 minutes.
Divide it into equal balls and roll it into 5-6 inch diameter circle.
Heat the tawa and cook the chapathi/paratha in medium flame.
Preparing masala: Pressure cook the potatoes.
Heat oil in a pan and add mustard seeds, chanadal and curry leaves.
When mustard seeds splutters, add green chilli, ginger and onion. Fry until brown.
Add turmeric powder and salt.
Add mashed potato and 1/4 cup water. Cook it for another 5 mins.
Making wraps: Place one chapathi/paratha in a plate.
Place warm aloo masala in the centre.
Top with some green chutney.
Place some sliced onion, cabbage, lettuce and carrots.
Top it with some hot sauce.
Make a roll and wrap it with parchment paper and aluminium foil.
Serve it........
