Pressure cook all the vegetables with very little water up to 1-2 whistles.
Drain all the water and mash.
To this mixture add black pepper powder, some dried red chilli flakes (optional), cumin and coriander powder, lemon juice, refined flour corn flour, salt, grated ginger and garlic or ginger garlic paste, chopped coriander leaves.
Make elongated patties.
In a pan, heat oil and the shallow fry the patties until it turns golden brown.
Take the rotis and apply a layer of butter or spread followed by a layer of sauce or ketchup.
Place the patties in the centre with sliced onions, grated carrots and capsicum or any vegetables of your choice (those used in salads) around the patties.
Roll the roti vertically like a wrap and seal it with cloves.
In a flat pan, heat very little oil or butter and lightly fry the wrap.
Serve hot with tomato sauce or any dip of choice.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.