- Step 1
For the roti: Sift the flour and salt together. Rub in ghee or oil, add water all at once and combine. Knead dough for about 10 minutes until soft, smooth, and elastic. Divide dough in to 10 equal balls. Place the dough balls in a bowl with enough oil to cover. Rest for at least 1 hour.
- Step 2
For the filling: Heat 2 tablespoons ghee in a frying pan. Fry the ginger and diced onion until fragrant.
- Step 3
Add all the spices except the garam masala and fry for a few minutes, then add the garlic and celery. Now add the sliced onion and cook adding a bit of oil if it gets too dry. Add meat and stir until the meat changes colour, breaking up the lumps of meat. Then add the salt and the garam masala and continue to cook, stirring until all the meat is brown and caramelized.
- Step 4
Add water and cover. When the meat is cooked, add green chilli slices, peas and coriander. Reduce heat and simmer until the mixture appears dry (the moisture has cooked out). Allow to cool. Season to taste.
- Step 5
Season the beaten eggs with salt and pepper and set aside.
- Step 6
Preheat a griddle pan.
- Step 7
Take the balls out of the oil and grease down a flat surface with the oil. Roll out each ball as thin as you can, about the thickness of filo pastry. It does not matter if you get a few holes in the pastry.
- Step 8
Lightly grease the pan and carefully drape the dough over a rolling pin and place it on the hot griddle. Working quickly, as the dough is very fine and will cook quickly, spoon on beaten egg and spread over the centre with the back of a spoon. Spoon some of the meat mix into the middle and slightly flatten. Fold over all the edges and enclose the filling like an envelope. Turn it over to cook the other side, brushing the pan with oil or ghee as you go. Keep frying and turning until both sides are crispy and golden in colour.