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Preparation Time : 15
Cook Time : 7
Total Time : 22
2 cups wheat flour
1 cup or more Water to knead the dough
1 tsp salt
1 Tbsp Clarified Butter plus extra for making roti
For green chutney:1/2 bunch each washed and chopped Coriander and mint leaves
1 tsp fresh Ginger garlic paste
2 green chilies
1 tbsp fried gram
1/4 tsp chaat Masala
1 tsp Sugar
Juice from half a Lemon
Salt as required
For Filling: 4 Eggs
Salt as required
1 tbsp mayonnaise
1 tbsp Tomato ketchup
1 pinch chaat Masala
1/2 tsp Pepper powder
1/2 beetroot julienned
1/2 Cucumber julienned
1/2 Capsicum julienned
1 cup shredded Cabbage
1 Onion finely sliced
First make dough by mixing water and whole wheat flour and clarified butter. The dough should be not too soft or too hard.
Next roll out this dough into a small disc and apply some clarified butter in middle.
Pinch the dough so that the clarified butter does not leak from sides.
Now roll this out and cook in hot griddle by applying enough clarified butter on both sides. Once done keep aside.
For chutney grind together coriander, mint, fried gram chilis and ginger garlic paste together into fine paste. Add in salt, sugar, lemon juice and chaat masala and mix well.
In a bowl whisk eggs, add salt and pepper and whisk till frothy.
Pour this eggs in hot griddle wait for one minute and place the prepared roti over it.
Flip up the roti and cook till it looks light brown from both sides.
Now place this in serving dish, spread the green chutney, little mayonnaise, ketchup and spread evenly.
Arrange julienned veggies and roll the roti into a tight log.
Serve it immediately.
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