In a large bowl, combine the flour, salt and baking powder uniformly. Incorporate butter into the flour till the mixture looks like breadcrumbs.

Add water little at a time and knead slowly to form soft dough.

Transfer the dough to a well-floured surface; knead with the heel of your palm. The dough should feel supple and smooth.

Divide the dough into 8 equal portions. On a floured surface, roll out each portion into thin round.

Heat a non-stick griddle and cook the tortilla on a low fame till pale golden brown spots appears on both the sides.

Remove from pan and keep in a covered container.

Heat a pan on medium heat. Add oil and saute chopped onions in the pan until brown. Separately dry roast the grated coconut till you smell the aroma. Allow all the above mixtures to cool.

Blend the roasted onions, coconut and garlic in a food processor into a fine paste using a little water

Heat oil in a pan on medium flame and add ginger garlic paste, poppy seeds, coconut onion paste and saute till the oil is visible on the edges.

Add chicken and cook until the color of the meat starts to change.

Add tomato puree, red chili powder, turmeric powder, garam masala, paprika and mix well. Cook for about 10 minutes. Stirring frequently.

Season with salt, lemon juice.

Fill each tortilla with chicken mixture.

Top with apples. Dive into it immediately.