For the roti
Combine all the ingredients(wheat flour, oil and salt) in a bowl and knead into a soft dough using enough water. Keep aside.
Divide the dough into 4 equal portions and roll out each portion into 200 mm diameter circle using a little flour.
Heat a non-stick tava and lightly cook the rotis on both the sides. Keep aside.
For the chatpata rajma filling
Heat the oil in a broad non-stick pan, add the ginger and garlic and saute on a medium flame for a few seconds.
Add the turmeric powder, chilli powder and coriander-cumin seeds powder and garam masala and saute on a medium flame for a few seconds.
Add the onions and saute on a medium flame for 1 to 2 minutes.
Add the tomatoes and 2 tablespoon water and saute on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the tomato ketchup and rajma, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the coriander and salt, mix well and cook on a medium flame for 1 minute. Keep aside.
How to proceed
Just before serving, warm a roti on a non-stick tava.
Place the roti on a clean dry surface and spread 1/2 teaspoon of chilli-garlic chutney evenly over it.
Place 1/4th of the prepared chatpata rajma filling in a row in the centre of the roti and spread 1/4th of the curd dressing over it.
Arrange 1 tablespoon of onion over it and roll up the roti tightly.
Repeat with the remaining ingredients to make 3 more wraps.
Serve immediately.
