Egg Keema Roll

PREPARATION

(For Dough)
1. In a mixing bowl, add 120 grams all purpose flour, 80 grams wheat flour, 1/4 teaspoon salt, 100 milliliters water and knead it into a dough.
2. Add 1 teaspoon oil and tuck the dough well.
3. Rest the dough for 20 minutes.

(For Egg Keema)
1. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin, 8 curry leaves and stir for 1 - 2 minutes.
2. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 1 teaspoon green chili, 1 tablespoon ginger garlic paste and stir for 1 - 2 minutes.
4. Now, add 80 grams tomato and mix it well.
5. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
6. Add 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1/2 teaspoon coriander powder and mix it well.
7. Add 50 milliliters water and mix it well.
8. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
9. Open the lid and give it a nice stir.
10. Now, add 5 grated boiled eggs and mix it well.
11. Add 1/2 teaspoon kitchen king masala, 1/2 teaspoon pav bhaji masala and mix it well.
12. Cook for another 3 - 5 minutes on medium heat.
13. Remove it from heat and keep aside.

(For Salad)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.

(For Sauce)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.

(For Egg Keema Roll)
1. Take a ball from dough and dust it with flour.
2. Flatten it with the help of a rolling pin.
3. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
4. Flip it gently. Brush it with oil.
5. Flip it again and brush the other side too.
6. Cook until it turns golden brown in color from both sides.
7. Remove it from heat and place it on a board.
8. Add the prepared sauce on it and spread it evenly.
9. Then, add the prepared salad on it.
10. Now, add the prepared egg keema on it.
11. Fold from both sides and cover it with aluminium foil.
12. Serve.