Paneer Tikka Kathi Roll

Method

Mix maida and salt, and knead into a soft, sticky, dough (quite wet), with the yogurt.

Cover and keep aside for 2-3 hours.

Mix the onions, green chillies, salt and lemon juice and keep aside.

Place a tawa over the burner, and heat it over high heat.

While it is heating, roll a piece of dough into a 1/8" thick round, using dry flour if it sticks.

Keeping the heat high, place the dough round over the tawa.

When bubbles start appearing, flip it over and pour a generous helping of egg over it. Dribble some ghee around the edge and lower the heat.

When brown on the underside, flip over for just a few seconds.

Take the parantha off the heat, keep egg side up, smear with some chutney, place tikkas in a line in the center, cover with the onion mixture, roll and serve.