In a large bowl, add all-purpose flour, whole wheat flour, salt, milk, oil and warm water. Knead for 10 minutes.

Make a soft dough and cover it with damp cloth. Allow it to rest for at least 15 minutes.

Divide the dough ball into 4 equal portions. Roll them out into small circles. When the pan is hot, place 1 tortilla into the pan. Keep the flame low.

Cook both sides for 2-3 minutes. The tortilla should be nice and soft. It should have only a few brown spots on the surface. Transfer them to a plate and cover with a clean kitchen towel.

In a small bowl, add chopped onions, tomatoes, green chillies, lemon juice and salt. Mix well and keep it aside.

In a medium-sized bowl, add the boiled kidney beans and tomato ketchup. Mix it well.

To make the yoghurt sauce, add kasundi, red chilli powder and salt to the yoghurt. Give it a nice mix.

In a bowl add cornflour and milk. Give it a whisk. Then add the eggs. Beat until blended. Add salt and pepper. Mix everything nicely.

Heat butter in a non-stick pan over medium flame. Pour the egg mixture.

Stir with a spatula to scramble. Once done, turn the flame off.

To make the burrito, add a layer of scrambled eggs, kidney beans, chopped veggies and yoghurt sauce. Roll it up and serve.