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
1/2 cup hung yogurt
salt to taste
2 onions, finely sliced
few tbsps green chutney
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.