PREPARATION

1. In a mixing bowl, add 90 grams wheat flour, 90 grams all purpose flour, 1/2 teaspoon salt, 100 milliliters water and knead it into a smooth soft dough.

2. Add 1 tablespoon oil and tuck the dough well.

3. Rest the dough for 20 minutes.

4. Heat 2 tablespoons oil in a pan, add 1 teaspoon ginger, 1 teaspoon garlic and stir well.

5. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.

6. Now, add 90 grams tomato and saute until it turns soft and pulpy.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1/4 teaspoon turmeric and stir well.

9. Now, add 700 grams chicken keema and mix it well.

10. Cook or 10 - 12 minutes on medium heat.

11. Add 1/2 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoons umin powder, 1/2 teaspoon coriander powder, 1 teaspoon chaat masala and mix it well.

12. Add 1/2 teaspoon garam masala and mix it again.

13. Cook or another 5 - 7 minutes on medium heat or until the keema is fully cooked.

14. Remove it from heat and keep aside.

15. In a blender, add 15 grams coriander, 12 grams mint, 1 tablespoon ginger, 2 green chili, 1/2 teaspoon cumin powder, 1/2 teaspoon black salt, 30 milliliters lemon juice, 30 milliliters water and blend it into a smooth paste.

16. Keep aside.

17. Take a ball from dough and flatten it with the help of a rolling pin.

18. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.

19. Flip it gently.

20. Spread some oil on it.

21. Flip it again and spread some oil on other side too.

22. Cook for 2 - 3 minutes or until it turns golden brown in color from both sides.

23. Remove it from heat and place it on a board.

24. Spread prepared green chutney on it.

25. Garnish with onions.

26. Place the prepared chicken keema in the centre.

27. Roll it tightly and cover it with aluminium foil.

28. Serve