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1
In a medium bowl, add of the marinade ingredients (ketchup, Tabasco, sweet and sour, vinegar and lemon juice) and mix to combine.
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2
Add all of the vegetables and keep aside for 10-15 minutes.
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3
Into the bowl of a food processor, add both all purpose and whole wheat flour, baking powder, salt and warm water and pulse for 2-3 minutes to form a firm dough.
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4
Keep aside for 15 minutes.
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5
(For dough to rise).
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6
In a large bowl, mix eggs and minced chicken together till a smooth batter is formed.
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7
After keeping the dough aside for 15 minutes, pat it on a dry and cool surface and make 10 equal size balls out of it.
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8
Roll each ball into a medium size disc/roti.
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9
Heat a large non-stick pan over medium high heat, dab it evenly with oil and put 1 disc of dough onto it.
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10
Turn the roti to other side as soon as you see bubbles appearing on the top side.
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11
Once its turned and the other side is browned, put a ladle of the egg-chicken mix on the top side and spread it out.
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12
Turn this side down for the mixture to cook and stick to the side down (This takes 2-3 minutes).
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13
Once the side with egg-chicken mixture is cooked, you can remove this roti and repeat the same procedure for all roti dabbing the pan with oil before adding each fresh roti.
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14
Now take 1 roti with the cooked egg-chicken mixture facing up, add some marinated vegetables on the egg side and roll it up.
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15
Repeat with all of the cooked cooked roti.
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16
Serve hot or cold as per taste.
