Mix all the ingredients together until it becomes a soft dough. Add warm water if needed.

Rest the dough for 15-20 minutes.

Shape into balls and roll out thinly. Do not over-thin.

Cook on a pan until brown spots appear on both sides.

Mix the TUMIX®, yogurt, lemon juice, garlic, ginger, garam masala, chili powder, turmeric, cumin and coriander powder.

Add the chicken cubes and vegetables, coating well. Cover and marinate in the refrigerator for 30 minutes to 2 hours.

Thread the chicken and vegetables onto skewers alternately and place on a baking sheet. Bake for 10-15 minutes, turning occasionally, until cooked through.

Garnish with coriander leaves and wrap with chapati.

Mix all ingredients and let cool before wrapping together in a chapati.

Heat oil and sauté mustard seeds, cumin, dried chilies, curry leaves and garlic paste until fragrant.

Add tomatoes and turmeric powder. Stir well before adding ingredients (B).

Add water, tamarind paste and season with TUMIX®, salt and sugar.

Let it boil for a while until it thickens slightly.

Turn off the heat, then sprinkle with coriander leaves and fried onions.