| 1. | To make Rounds: Mix flour, salt, sugar and milk. Add 2 tbsp + 2 tsp/40 ml water. Mix. Add enough of remaining water (2 tbsp/30 ml), 1 tbsp/15 ml at a time, mixing after each addition, till dough forms a soft ball (stop adding water before dough becomes very wet and sticky). Knead till dough is smooth and elastic (about 5 minutes). Keep covered with a damp cloth about 30 minutes. |
| 2. | Rub hands with a few drops of oil. Knead dough briefly. Make 4 balls about 1½ inch/3.8 cm in diameter. Keep covered with a damp cloth. |
| 3. | On a floured board, roll a ball of dough into a flat round 8 inch/20 cm in diameter. Spread ½ tsp/2.5 ml oil all over the top surface of the round. |
| 4. | Starting at one edge, tightly roll up round. With palms of both hands roll back and forth till extended to 12 inch/30 cm long. Wind around one end into a flat coil. Put free end over centre top of coil. Press down free end gently. Flatten coil slightly. |
| 5. | Make remaining balls into coils in the same way as in step 3 and step 4. Keep covered with a damp cloth. |
| 6. | On a floured board, roll each coil into a flat round 8 inch/20 cm in diameter. Keep on a lightly floured surface, covered with a damp cloth. |
| 7. | To make patties: In a small pan, bring water and ¼ tsp/1.3 ml salt to boil. Add peas. Cover and cook on low heat till peas are tender (10 to 12 minutes). Drain. |
| 8. | In a bowl, mix potatoes, peas, remaining salt (¾ tsp + 1/8 tsp/ 4.4 ml), red chilli, coriander, cumin and turmeric powders, coriander leaves and mint leaves. Make 4 patties about 4¾ inch/12 cm long x 1½ inch/ 3.8 cm wide x ¾ inch/2 cm thick. |
| 9. | Heat tava on medium heat no more than 5 minutes. Spread 2 tsp/ 10 ml oil outwards from centre of tava over the circular area (about 8 inch/20 cm in diameter) where patties will be placed. Add 4 patties. Fry till underside is golden brown (about 3 minutes). Turn patties with two spatulas. Add ½ tsp/2.5 ml oil around each patty. Fry till underside is golden brown (about 3 minutes). Remove and cover patties. Remove tava. |
| 10. | To make rolls: Carefully wipe hot tava clean with sufficient paper towel or kitchen cloth. Quickly replace tava on medium heat. Put one round on tava. Cook 1 minute (Top should begin to look dry. There should be a few light golden brown specks on the underside - if the round does not have the desired light golden brown specks on the underside, cook 30 seconds longer). Turn over. Spread ¼ tsp/1.3 ml oil all over the top surface of round (about 15 seconds). Cook about 45 seconds or till a few light golden brown specks appear. Turn over. Move round a little off center. Place one patty on one side of tava. Spread ¼ tsp/1.3 ml oil all over the top surface of round (about 15 seconds). Lightly press entire round with spatula, rotating and pressing a small area at a time (about 45 seconds). Turn over round. Turn over patty. Cook round, pressing in the same way, about 1 minute. (Roti should be evenly cooked on both sides, with golden brown spots. It should not be very crisp so do not allow spots to become dark brown. A roti takes about 4 minutes to cook.) Put roti on a plate. Slide patty onto one side of roti. Put empty, hot tava on a coaster or grid. Do step 11 without delay. |
| 11. | Scatter ¼ cup/25 g onion rings on patty. Sprinkle ½ tsp/2.5 ml vinegar with green chillies and ½ tsp/2.5 ml chaat masala over onions. Fold edge of roti closest to patty over patty and roll up roti. Press top of roll lightly. Serve hot. Quickly return tava to medium heat. |
| 12. | Make and serve remaining rolls in the same way as in step 10 and step 11. |
| 13. | Serving Suggestions: Serve with tomato ketchup or green chutney, if desired. Wrap a piece of aluminium foil around half of roll for holding. |