For the roti:
2 cups all-purpose flour ½-cup wheat flour
Shift both the flours. Add salt to flour and knead the flour with water to puri like dough. Roll roti from the dough and roast on the griddle. Remove and apply ghee.
For the cutlets:
½ lb peas 2-tsp. green chili paste
6 slice bread 1 tsp. Raw-mango powder
1-cup cilantro leaves ½-tsp. Sugar
Salt ½-cup cilantro-mint chutney
Oil for frying
Boil peas in a pressure cooker. Mash peas. Add squeezed bread, mango powder, cilantro leaves, sugar and salt. Mix well. Make cutlets. Fry in warm oil.
For the chutney:
½-cup mint leaves 1-1/2-cup cilantro leaves
4 green chilies 1 tbsp. Lime-juice
1tsp. Sugar 1/2-tsp. Cumin seeds
1 small piece Salt
Wash mint leaves and cilantro leaves. Mix all the other ingredients in the mixture. Make chutney.
1 tsp. Chili powder
When serving, roast roti on the griddle. Spread chutney over the roti. Place a cutlet on roti. Sprinkle chopped chili powder and salt. Roll up rotis and serve with tomato sauce.