For the Roti:
2-cups all-purpose flour 1/2-cup wheat flour
Shift both the flours. Add salt to the flour and
knead the flour with water to make the dough. Roll roti from the
dough and roast on the griddle. Remove and apply ghee.
For the Cutlets: 8 bananas, 2-tsp. green chilly
paste, 3 slices of the bread, 1-tsp. mango powder, 1-cup coriander
leaves, 1/2-tsp. sugar, salt , oil for frying.
Boil the bananas in a pressure cooker. Peel and
mash them. Add the bread, mango powder, coriander leaves, sugar and
salt. Mix well. Make cutlets (patties). Fry in warm oil.
For the Chutney:
1/2-cup mint 1 1/2-cup coriander leaves
4 green chilies 1-tbsp. lime juice
1-tsp. Sugar 1/2-tsp. cumin seeds
Wash mint leaves and coriander leaves.
Grind all the other ingredients in the mixer to
When serving, roast roti on the griddle. Spread
chutney over the roti. Place a cutlet on roti. Sprinkle chopped
tomatoes. Roll up rotis and serve with tomato sauce.