PREPARATION

1. In a mixing bowl, add 250 grams whole wheat flour, 1 teaspoon salt, 1 1/2 tablespoons oil, 150 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon green chili, 1 teaspoon ginger garlic paste and stir for 1 - 2 minutes.
4. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add 150 grams tomato and mix it well.
6. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
7. Add 1/4 teaspoon turmeric and stir well.
8. Add 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala, 1 teaspoon salt and mix it well.
9. Now, add 50 grams desiccated coconut and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat and keep aside.
12. Take a ball from dough and dust it with flour.
13. Flatten it with the help of a rolling pin.
14. Add some prepared mixture in it and spread it evenly.
15. Place another chapati on top it.
16. Again, add some prepared mixture in it and spread it evenly.
17. Repeat this process two more times.
18. Place the another chapati on top of it.
19. Fold it carefully and place it a steamer.
20. Steam for about 15 minutes.
21. Remove it from steamer and allow it to cool.
22. Heat 2 tablespoons oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and stir for 1 - 2 minutes.
23. Add 1 tablespoon green chili, 1 teaspoon curry leaves and stir again.
24. Now, place the prepared chapati roll in it.
25. Cook on moderate heat for 3 - 5 minutes and flip it gently.
26. Cook until it turns golden brown in color from all sides.
27. Remove it from heat and place it on a board.
28. Cut it into pieces.
29. Serve hot.