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
Method:
- 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.