Ingredients

• For dough
• flour - 2 cup
• sugar - 1 tsp
• baking powder - 1/2 tsp
• oil - 2 tbsp
• salt - 1/2 tsp
• water to mix
• For filling:
• eggs - 6, lightly beaten
• oil - 2 tbsp
• onion - 1 cup, finely chopped
• chilli powder - 1 tsp
• turmeric powder - 1/2 tsp
• cumin powder - 1/2 tsp coriander powder - 1 tsp
• Garam Masala powder - 1 tsp
• tomato puree - 2 tbsp
• paneer - 150 gm, grated
• coriander leaves - 3 tbsp, chopped
• salt to taste
• For coating:
• eggs 2, lightly beaten
• roasted peanuts - 4 tbsp, coarsely powdered
• oil to brush

How to Make Crunchy Roti Rolls

• Combine flour, salt, sugar, baking powder and oil.
• Add enough water and knead into soft but not sticky dough.
• Keep covered for one and a halfhour.
• Heat oil for filling, fry onion till light brown.
• Add all the powders, fry for few seconds.
• Add tomato puree, paneer, eggs and salt.
• Cook and stir on a low flame till the eggs are scrambled.
• Remove from fire and stir in the coriander leaves.
• Divide the dough into 8 parts.
• Roll out into thin rounds.
• Heat a girdle and cook the Roti slightly on both sides.
• Place 1/8 th of filling on each Roti and roll up.
• Seal the edges with some beaten egg.
• Brush the Rotis with egg and roll in peanut powder. Place them on a greased baking sheet, seam side down.
• Brush on top with oil and bake in a hot oven (200 C) till golden brown.
• Serve hot.