Roti Fajita

This is an Indian version of the Mexican Fajita. The concept is the same, but instead of tortillas, you use normal roti.

Measure	Type	Item
2	cups	Wheat flour
1/2	cup	Water
2	tsp	Oil (Olive oil preferred)
1	medium	Onion (cut in long thin slivers)
1	large	Green bell pepper, cut in 1 inch slivers (other bell peppers can be added as well)
3	nos	Green Chilis, chopped finely (Can be replaced with 1 Jalapeno for a more authentic taste)
1	no	Carrot, cut into 1 inch thin slices
1/4	cup	Corn pieces
1	medium	Haas Avocado, peeled and cut into 1 inch pieces
1/2	tsp	Ginger paste
1/2	tsp	Garlic paste
1	tsp	Salt
1/2	tsp	Red Chili powder
1/2	tsp	Cumin seed powder (dry sauteed)
1/2	tsp	Coriander powder
1/2	bunch	Coriander leaves, finely chopped

In a pan, mix wheat flour, 1/2 tsp salt, and 1 tsp of oil. Add water slowly and make a soft dough. Keep aside.
In a bowl, mix all vegetables except the Avocado.
Add chili powder, cumin seed powder, coriander powder, 1/2 tsp salt, and ginger-garlice pastes and mix thoroughly.
In a pan, heat 1 tsp of oil
Once the oil is hot, pour the vegetable mixture into the oil and saute the contents for 5 - 10 minutes till the vegetables become tender and the onion becomes transparent. It helps to keep the lid on the pan occasionally.
Once the vegetables are softened (and become slightly charred), switch off the heat.
Add the Avocado and finely chopped coriander leaves.
Make balls of the dough and stretch them using a rolling pin. Heat in a pan and once it's slightly baked (color changes), puff them directly on the heat on both sides.
Place a small amount of the vegetable mixture in the middle and roll the bread.

Since it's made of wheat and dry-sauteed vegetables, it's much healthier than the flour-based tortilla.

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