For the rotis
Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
Knead again using ¼ tsp of oil till it is smooth and elastic.

Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8") diameter thin circle.
Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside

Heat ½ tsp butter on a tava (griddle), place ¼ th of the stuffing and cook on a medium flame till both sides turn light brown in colour. Keep aside.
Place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in colour.
Place the stuffing on one end of the roti, spread it lightly and remove from the tava.
Place it on a clean, dry surface and top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly

Over it and roll it up tightly.
Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately with tomato
tomato sauce.