Achari Chaap Roll

Prepare the dough for the flatbread by mixing whole wheat flour with water and a pinch of salt; knead until smooth and let rest for 20 minutes.

Cut soya chaap into bite-sized pieces and marinate with yogurt, ginger-garlic paste, pickle masala, red chili powder, turmeric, coriander powder, garam masala, salt, and lemon juice for 30 minutes.

Heat mustard oil in a pan, add sliced onions and sauté until translucent, then add tomatoes and cook until soft.

Add marinated soya chaap and green bell pepper to the pan; cook on medium heat until the chaap is well coated and slightly crisp, about 8-10 minutes.

Roll out the dough into thin rotis and cook on a hot tawa until both sides are golden and cooked through.

Place a generous amount of the achari chaap filling onto each roti, sprinkle with fresh cilantro, and roll tightly.

Slice each roll in half for easy serving.