Bombay Roti

Ingredients
Dough
4 cups flour.
1 tbsp margarine.
½ tsp salt.
Milk.

Filling
400g cubed carrot and potato.
1 cup leek.
1 cup cabbage.
½ a onion cut finely.
2 green chillies cut finely.
Few curry leaves.
¼ tsp mustard seeds.
½ tsp salt.
¼ tsp pepper powder.
¼ tsp chillie powder.
¼ tsp turmeric powder.
1-2 tbsp oil.
2 eggs.
1 capsicum cut finely.
½ a onion cut finely.
Coriander leaves.

Method
Dough
Mix flour, salt and the margarine till it becomes like breadcrumbs.

Add milk and mix it till you make soft dough.

Cover and rest for 1 hour.
Make 10 balls out of the dough. It should be size of a big lime.

Roll out the balls.

Cook the roti till its ½ cooked on both sides.

Filling
Heat oil in a pan.
Add mustard seeds and curry leaves.
Once it starts cracking add the green chillies and the onions.

When the onions are turning brown add the potato and carrot.

Add the spices and the salt and mix well.

Add little water and cover and cook for 5-7 minutes.

Add the cabbage and the leeks and cook till done.

Beat the eggs with salt.
Add the capsicum and the onions to the egg mixture and keep aside.

Making the roti
Lay all the rotis on a table.
Put 1 tbsp of filling on to each rot.