Well I started with the dough for the rotis first: Give the flour, atta and salt together into a bowl and add some water, now knead and keep adding enough water until the dough turns smooth, but not sticky. Then add the oil and give the dough a last and final kneading.

Form about 9-11 balls and roll them out with a rolling pin evenly, heat a griddle or a pan and cook each of the roti until the surface starts bubbling, turn over cook for few more seconds and then remove from heat. Now brush each roti with ghee (it gives you a special taste).

Heat oil in a pan, add onion and garlic, saute till the onion turns translucent. Now add the masala powders (turmeric, coriander, chilli, pepper, garam masala and salt) and saute until the raw smell disappears. Give all the vegetables (I had carrot, green peas, capsicum, etc.) into the pan, mix well and reduce the heat, cover the pan with a lid and let the vegetable steam for a couple of minutes. Do not oversteam, or else it would become mushy. Then add the chicken and the coriander leaves, m...

Here comes the final step: All you need to do is to take a roti, row some filling in the centre and tightly roll it up to a kathi roll. Serve warm with sauces you prefer.

P.s. I added some sliced onion before rolling the kathi rolls, this gives the rolls a fresh flavour.