Whole Wheat Roti Wraps with Spiced Vegetables

1.Prepare the roti dough by mixing whole wheat atta and salt in a large bowl.

2.Gradually add warm water and 1 tablespoon oil to the flour, mixing continuously until a soft, pliable dough forms. Adjust water as needed.

3.Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let rest for 15 minutes.

4.While the dough rests, prepare the spiced vegetable filling. Heat 1 tablespoon oil in a pan over medium heat.

5.Add cumin seeds and mustard seeds. When they begin to splutter, add finely chopped onions and sauté until translucent, about 3-4 minutes.

6.Add chopped green chili (if using) and tomatoes. Cook until tomatoes soften, about 3 minutes.

7.Add grated carrot, green peas, and bell pepper. Stir well and cook for 5-6 minutes until vegetables are tender but still retain some crunch.

8.Add turmeric powder, garam masala, coriander powder, and salt to taste. Mix well and cook for another 2 minutes to blend the spices.

9.Turn off the heat and stir in fresh coriander leaves and lemon juice if using. Set aside.

10.Divide the dough into 6 equal portions and roll each into a smooth ball.

11.On a lightly floured surface, roll each ball into a thin circle about 6-7 inches in diameter.

12.Heat a tava or non-stick skillet over medium-high heat. Place one rolled roti on the hot skillet.

13.Cook for about 30 seconds or until small bubbles appear, then flip.

14.Apply a little oil on the cooked side and flip again. Press gently with a spatula to encourage puffing and cook until golden brown spots appear, about 30 seconds.

15.Repeat with remaining dough balls, keeping cooked rotis covered with a clean kitchen towel to stay soft.

16.To assemble the wraps, place 2-3 tablespoons of the spiced vegetable filling in the center of each roti.

17.Fold the roti over the filling to form a wrap. Serve immediately for a warm, nutritious breakfast.