Knead the wheat flour into a regular paratha dough. Heat a kadai and add a spoon of oil/butter.
Add finely chopped garlic (optional).
Add the finely chopped onions and other vegetables.
After a minute, mix the red chilli powder, jeera powder and salt as per taste.
Saute the vegetables well, and when they are soft and done, mix in the tomato sauce.
Stir this mixture well and switch off the gas.
While hot, sprinkle the atta in the kadai and make the mixture in a paste-like consistency.
Roll out two small and thin rotis.
Spread the mixture liberally on one of them. Cover and seal with the other.
Heat the tava and roast well applying some ghee/oil.
Repeat with the remaining dough.
Serve it like a pizza (cut into 4 parts) and if desired sprinkle cheese on top.
Alternatively, it can also be served with green chutney or raitha.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.