Punjabi Anda Missi Roti Roll

Ingredients

• 1 cup whole wheat flour (atta)
• 1 cup besan (gram flour)
• 1 onion, finely chopped
• 2 green chillies, chopped
• 1 tsp ajwain (carom seeds)
• 1 tsp salt
• 2 tbsp oil (for dough)
• Water as needed
• 4 eggs
• 1 tomato, finely chopped
• 1 tsp red chilli powder
• 1 tsp garam masala
• 2 tbsp oil or ghee for cooking

Method

1. Mix wheat flour, besan, half the onion, green chillies, ajwain, salt and oil; knead with water into a soft dough and rest for 15 minutes.
2. Roll the dough into 4 thin rounds and cook on a hot tawa for 1 to 2 minutes per side until lightly golden.
3. Heat oil and fry the remaining onion and tomato until soft.
4. Add the eggs, chilli powder, garam masala and salt; scramble until just set.
5. Place a missi roti on a plate and spoon egg bhurji along the centre.
6. Roll the roti tightly around the filling.
7. Wrap in foil or butter paper if packing for lunch.
8. Cut in half and serve warm with green chutney.