Pinch out equal balls and dust and roll to a thin 6 inch roti.
Slightly cook on both sides and remove.
Make a paste of the flour with water.
Place the roti on a plate, place the filling in the center.
Fold one side over the vegetables. Apply the flour paste and cover with the other fold like an envelope.
Apply the paste on the sides of the roti as well and completely cover.
Cook on slow flame with oil again on both sides.
Serve with pickle and curds.