Achari Rajma Roll

Knead a soft dough with all the ingredients of the roti. Divide the dough into equal portions and roll out each portion into circle using a little flour. Heat a non-stick tava and cook the rotis on both the sides. Keep aside.

Heat oil in a non-stick pan, add the ginger and garlic and saute on medium flame for a few seconds. Add the turmeric powder, chilli powder and coriander powder and saute on medium flame for a few seconds.

Add onions and saute on medium flame for 1 to 2 minutes. Add the tomatoes and little water and saute on medium flame for 3 to 4 minutes, while stirring occasionally.

Add the tomato ketchup and rajma, mix well and cook on medium flame for 1 to 2 minutes, while stirring occasionally.

Now add coriander leaves and salt, mix well and cook on a medium flame for 1 minute. Keep aside.

Assembling: Just before serving, warm the roti on non stick tawa. Place the roti on clean dry surface, spread 1/2 tsp of achar masala evenly over it.

Add the prepared rajma filling, then top up with chopped onions, tomatoes, cabbage and green chutney and roll up the roti tightly.

Insert a toothpick in the centre so that the roll does not open. Repeat the same process for making rest of the rolls.