Filling

• 750g chicken thigh boneless cut into medium pieces
• For vegetarian option use paneer (crumbled)
• For mutton use leg meat boneless cut into thin strips
• 2 tbsp cooking oil 
• 2 tbsp ginger garlic paste
• 2 tsp red chilli powder
• 2 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp garam masala powder
• 1 tsp chat masala

Wrap

• 2 and a half cups all purpose flour (or plain flour)
• 1/2 cup wheat flour
• 1 tsp baking powder 
• 2 tbsp oil
• 1/2 tsp Salt
• Water to make the dough

Mint and yoghurt sauce

• ½ cup yoghurt (preferable with a thick consistency)
• ½ cup mint leaves
• ½ cup coriander leaves
• 4-5 green chillies
• 2 tbsp lemon juice
• 3 cloves garlic
• Salt
• Grind all the ingredients together except yoghurt and salt. Mix in the yoghurt, salt and the paste together to make the sauce.

For egg layer 

• 4 eggs
• Salt
• 1 tsp red chilli flakes
• 1 tsp crushed black pepper
• Whisk these ingredients together and keep aside

Note: eggs can be avoided if you want to make this as a pure vegetarian dish

Marination for onions

• 2 medium size onions (thin slices)
• 3 green chillies (finely chopped)
• 2 tsp lemon juice
• Mix these together nicely and keep aside
• You will also need approximately ¼ cup cooking oil for making the wraps.