Baida Roti Pockets

Ingredients

• 1 cup mutton mince (keema)
• 4 readymade whole wheat rotis
• 1 teaspoon oil 
• 1 teaspoon butter + as required 
• 1 tablespoon chopped garlic
• ½ tablespoon chopped ginger
• 1 medium onion, finely chopped 
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• ½ teaspoon coriander powder 
• Beaten eggs as required 
• Crushed black peppercorns to taste 
• 2 tablespoons green chutney
• 1 medium green capsicum, finely chopped 

Method

1. Heat oil and butter in a non-stick pan. Add garlic and ginger and sauté for 30 seconds.
2. Add onions, mix and sauté till translucent. Add turmeric powder, chilli powder, salt and coriander powder, mix well and cook for a minute. 
3. Add mutton mince, mix and cook for 2-3 minutes. Add little water, mix and cook for 5 minutes. Add some of the beaten eggs, mix and cook till done. 
4. Heat butter on a non-stick tawa. Place the rotis one by one and roast till lightly browned from both sides. Remove from heat and set aside. 
5. Heat some more butter on the same tawa. Pour a portion of the beaten eggs on it and spread into a disc. Sprinkle salt and crushed peppercorns on top. Place a roti on top and let the underside cook. 
6. Flip, place some cooked mutton mince mixture in the centre, top with ½ tablespoon green chutney and some capsicum. Fold into a pocket, pour some more beaten eggs and let it cook.
7. Cut into pieces and serve hot.