PREPARATION

1. In a mixing bowl, add 110 grams wheat flour, 110 grams all purpose flour, 1/4 teaspoon salt, 100 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 15 - 20 minutes.
3. Heat 1 1/2 tablespoons butter in a pan, add 30 grams onions and fry till translucent.
4. Add 1 1/2 teaspoons green chili, 10 black peppercorns and mix it well.
5. Add 1/4 teaspoon salt and mix it again.
6. Cook for 3 - 5 minutes on medium heat.
7. Now, add 180 milliliters fresh cream and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Remove it from heat and allow it to cool for about 5 minutes.
10. Take a another pan, add 500 milliliters water and bring it to a boil.
11. Place a bowl on top of it, add 40 grams processed cheese and place a stainer on top of it.
12. Add the prepared cream mixture in it and strain the cream properly. Remove the stainer from it.
13. Mix it well and cook until the cheese is melted.
14. Remove it from heat and keep aside.
15. Take a another pan, add 50 grams gram flour and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
16. Remove it from heat and keep aside.
17. In a food processor, add 500 grams boneless mutton, roasted gram flour, 100 grams onions, 1 tablespoon green chili, 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon red chili, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garam masala, 1/2 teaspoon tandoori masala,  1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder and blend it well.
18. Transfer this into a bowl, place a aluminium foil bowl on it.
19. Add a charcoal, 1 tablespoon desi ghee and cover it with a plate.
20. Cover for about 10 minutes.
21. Remove the plate and charcoal from it.
22. Take a skewer and skewers the mutton mixture on it to make a kabab.
23. Refrigerate for 15 minutes.
24. Place it on a griller and brush it with butter.
25. Cook until it turns dark brown in color from all sides.
26. Remove it from griller and keep aside.
27. Take a ball from dough and dust it with flour.
28. Flatten it with the help of a rolling pin.
29. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
30. Flip it to the other side. Cook until it turns golden brown in color from both sides.
31. Remove it from heat and keep aside.
32. Heat 2 tablespoons butter in a skillet, add 180 grams onions and fry till translucent or until it turns golden brown in color.
33. Add 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric, 1/2 teaspoons carom powder, 1/2 teaspoon garam masala, 1/2 teaspoon dry mango powder, 1/2 teaspoon coriander powder and mix it well.
34. Then, add 60 milliliters fresh cream, 1 tablespoon lemon juice and mix it well.
35. Cook for 5 - 7 minutes on medium heat.
36. Add 2 tablespoons coriander and mix it well.
37. Add 1 tablespoon mustard sauce and mix it again.
38. Cook for another 3 - 5 minutes on medium heat.
39. Remove it from heat and keep aside.
40. Now, take the prepared chapati and place it on a board.
41. Place the grilled kabab on it and cut it from center to halfway. (See Video)
42. Fill it with prepared stuffing.
43. Garnish with coriander.
44. Drizzle some tandoori mayonnaise and prepared cheese sauce on top of it.
45. Roll it tightly to make a roll.
46. Heat some butter in a griller and place the prepared roll on it.
47. Brush it with butter.
48. Cover and grill for about 3 - 5 minutes or until it turns golden brown in color.
49. Remove it from griller and place it on a board.
50. Cut it into half.
51. Serve hot.