1. Cut leaves roughly to size or roti or tortilla.
2. Dip each in boiling water for a second.
3. Remove, pat dry over soft kitchen towel.
4. Mix chilli flakes, cheese into rice.
5. Mix maggie masala, salt into chopped veggies.
6. Spread leaves carefully on worktop.
7. Spread one third rice over each.
8. Press down gently.
9. Place a layer of veggies along diameter of rice.
10. Now carefully roll each leaf tight as possible.
11. Press down gently. Refrigerate till required.

To Cook:

1. Butter each tortilla or roti lightly.
2. Place one filling-rolled leaf in centre.
3. Wrap carefully with tortilla.
4. Place on warmed skillet on medium till crisp.
5. Turn and allow other side to cook.
6. Serve hot and crisp with sauce, chutney or ketchup.

Making time: 20 minutes (prior preparation)
Makes: 3 rolls
Shelflife: Best fresh after cooking