PREPARATION

1. Take a pan, add 800 milliliters water, 80 grams soya chunks and stir well.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and strain the soya chunks.
5. Transfer this into a blender and blend it well. Keep aside.
6. In a mixing bowl, add 250 grams wheat flour, 50 grams all purpose flour, 1/2 teaspoon salt, 1 tablespoon oil and mix it well.
7. Add 150 milliliters water and knead it into a smooth soft dough.
8. Rest the dough for 30 minutes.
9. Heat 1 1/2 tablespoons oil in a skillet, add 100 grams onion paste and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 teaspoon ginger garlic paste and mix it well.
12. Then, add the blended soya chunks and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Now, add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder and mix it well.
15. Add 1 teaspoon coriander and mix it again.
16. Cook for another 3 - 5 minutes on medium heat.
17. Remove it from heat and keep aside.
18. Take a ball from dough and dust it with wheat flour.
19. Flatten it with the help of a rolling pin.
20. Add some prepared stuffing on it and spread it evenly.
21. Roll it into a cylindrical shape and then roll it into a circle. (See Video)
22. Dust it with wheat flour.
23. Flatten it with the help of a rolling pin.
24. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes and flip it gently.
25. Brush it with ghee and flip it to the other side.
26. Brush the other side too.
27. Cook until it turns golden brown in color from both ides.
28. Remove it from heat.
29. Serve hot with curd, butter or pickle.