Guest Author - vandana trivedi

Ingredients:

For The Roti
Refined Flour 1 cup
Salt to taste
Oil 1 tbsp.
Baking Powder 1/8 tsp
Egg 1

For Filling
Oil 1 tbsp
Medium sized Onion 1
Minced Mutton 1 cup
Chopped Green chillies 2
Salt to taste
Garam masala powder 1/4 tsp
Chopped Coriander leaves 1 tbsp
Eggs 8

Oil for frying

Method:

Add salt, oil, baking powder and egg to the refined flour and mix well using palm of your hands, Make a soft dough by adding little water at a time and kneading it well.
Divide the mixture into six equal portions and roll into round balls. Cover them with a damp kitchen towel.

Heat oil in a pan, add onion and saute till golden brown in color. Add mutton mince, green chillies and salt and cook on medium heat till the mince is cooked and completely dry. Keep stirring to get it evenly cooked and prevent it from burning. Add garam masala powder and coriander leaves and mix well.

Beat the eggs well.

Roll out each ball of the dough into a thin square chapatti.

Heat a flat non-stick pan and place the chapatti on it, after it is cooked on one side Place some mince masala in the center and pour two tablespoons of beaten egg over. Fold in the sides to make a square packet.
Pour some more beaten egg over and drizzle oil. Slowly turn over and pour a little more of the beaten egg so that the dough-mince packet is covered with egg on all sides.
Gently fry on low heat till all the sides are golden and crisp.
Serve hot with chutney.