• Soak the rajma overnight or for 6 hours. Boil them till they are soft. Drain and discard the water. Slightly mash ½ of the boiled rajma and keep aside.
• Make the dough by mixing all the ingredients meant for dough. While adding water, add little at a time and knead to make a soft pliable dough. Cover it and keep it aside till the filing is ready.
• For making the filling, heat a kadai and add oil. After oil is heated, add onion and fry till it turns pinkish.
• Add garlic and saute, till garlic emits strong aroma.
• Add chopped tomato and saute, till tomato turns mushy.
• Now add the rajma and mix well.
• Add the powders, namely turmeric powder, red chili powder, kitchen king masala and dry mango powder and mix well.
• Add tomato sauce and mix.
• Add salt to taste, mix and switch off the gas.
• For the dressing, mix curds with chat masala and keep it aside.
• Now the dough, filling and dressing are ready.
• Make 4 balls from the dough and flatten them into round rotis or chapattis one by one.
• Heat a tava or frying pan and place the rolled out roti. Fry it on both sides. Apply ghee to it and place in an insulated casserole.
• One by one, fry all the other flattened rotis.

For making the wrap:

• Place a prepared roti on a plate.
• At the top, place the lettuce leaf.
• At the center of the chapatti, place 2 tablespoon of the chatpata rajma filling in a line. Add more if needed.
• On top of that, add 4-5 drops of tomato sauce in a line.
• On top of this, add the curd dressing and then add straight cut onion on top of this.
• So you have a roti with rajma filling, topped with tomato sauce, curd dressing and onion.
• Now gently roll the roti with the filling. Start with one end of the roti and bring it to the center.
• Then get the other side to the center.
• Fold the bottom part slightly.
• Wrap this filled chapatti roll with a tissue paper.
• Serve with tomato sauce.