Shift the flour, salt, baking powder and oil into a bowl.
Mix with your fingers tips.
Add warm water to the flour mixture and make a soft., smooth dough.
Cover the dough with a damp cloth for 30 minutes.
Wash and soak red kidney beans overnight in the morning rinse it and pressure cook it for three whistles and keep aside.
Heat oil in a pan add chopped onions and Saute until onions turns translucent.
Now add garlic- ginger paste and cook till the raw smell of ginger- garlic goes away.
Now add chopped tomatoes and half teaspoon of salt, saute till the tomatoes are cooked.
Add sugar, coriander powder, garam masala powder, red chilli powder, mix well and cook for 2 to 3 minutes on medium flame.
Now add rajma along with its water, give it a good stir. Also add salt and turmeric powder and cook for 3 to 4 minutes.
After 3 to 4 minutes add butter,mix with rajma gravy and switch off the flame.
Remove the cooked rajma from pan to a bowl and keep aside.
After 30 minutes uncover the dough.
Divide the dough into 14 medium sized balls.
Flatten the dough balls into round flat ball and roll out with a rolling pin.
Place 1-2 tablespoonfuls of the rajma mix in the middle of the tortilla.
Wrap the tortilla and seal the edges of the tortilla by using a fork.
Repeat with remaining tortillas, now heat up a non-stick pan on medium flame.
Now place two tortillas on the pan and cook them for 30-40 seconds on low heat.
Flip the tortillas and cook on the other side for 30-40 seconds.
Now remove the cooked tortillas from the pan.
Serve hot with tomato ketchup.