Baida Roti (sort of an egg roll with keema filling)

This recipe is a variant of chicken frankie. The original dish takes mutton/lamb keema, but since I did not have access to either meat, I used chicken keema instead.

For the chicken filling:
I used the recipe from Chicken Frankie to prepare the chicken filling.

For the roti:
Use wheat flour & water to make the dough. Keep aside for atleast 30 mins.

To assemble the Baida roti:
1. Whisk together some eggs with salt and pepper. 1 egg :: 1 Baida roti is good enough number of eggs.
2. Prepare the rotis before hand. Make the rotis bigger than your average chapati so that you have enough room to fold the roti into packets.
3. Place a roti on the tava/frying pan. Put required amount of keema filling in the middle. Now pour a couple of spoonfuls of whisked egg into the roti, along the inner edges. Fold the roti to create a squarish shape.
4. While holding the folded side together, pour or paint some egg onto that side and flip it over to the tava/frying pan side. Drizzle a few drops of oil onto the sides of the tava.
5. Similarly pour or paint some egg onto the other side of the roti packet and flip that over to the tava/frying pan side.
6. When both sides are crisp and covered with eggs, cut through the middle and serve hot with sauce or chutney of your choice.