2-3 medium size boiled and mashed potatoes
1 cup home made paneer
1 onion cut into julians
½ cup beet root cut into julians
Wheat flour dough / Wheat-maida mix dough
Salt to taste
Black pepper powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chili powder
1 tsp coriander powder
Method to cook:
Heat 2 tsp oil. Add turmeric powder and add potatoes, add salt, red chili powder, garam masala powder and coriander powder. Add paneer and cook for 4-5 minutes. The stuffing is ready.
Dip onion and beet root in vinegar.
Roll out a dough into big chappati
Heat ghee in a tawa. Add the chapatti to tawa. Cook for 2 -3 minutes on low flame. Turn it upside down and spread a little ghee again. Break an egg and scramble with a fork. Spread it all over chappati.
Add black pepper powder and salt to taste. Let it cook for 2-3 minutes again. Turn it upside down and cook with Egg side facing tawa for 3-4 minutes.
Place it on a plate. Spread some green chutney. Add paneer potato mix. Add onion and beet root, spread some more green chutney. Spread some Lemon juice. Rol it . You can wrap within an aluminium foil or butter paper or simple fix with toothpick. Serve Hot.