1. Microwave or blanche veggies, till just a bit cooked.
2. Drain, transfer to a refrigerator, to chill.
3. Add all seasoning ingredients, except cheese, keep aside.

For Covering:

1. Mix oil, chillies and salt in plain flour
2. Add enough water to knead into a smooth pliable dough.
3. Knead on worksurface for 5-7 minutes till dough is very elastic.
4. Cover and keep aside for 10-15 minutes.
5. Roll into large paper thin rounds or chappatis.
6. Use dry flour for dusting to aid rolling.
7. Cut into 1 ½ inch wide, 6 inch long strips.
8. Put plenty of water to boil, add 1 tbsp. oil.
9. Let in 5-6 strips at a time, allow to cook for 1 minute.
10. Drain carefully onto a wire mesh.
11. Cool strips, rubbing with very little oil, if required.

To Proceed:

1. Place a strip on worksurface so as it won’t stick.
2. Place layer of veggies on one end of strip.
3. Spread this layer to one third of length of strip.
4. Now carefully place some cheese at centre of this layer.
5. Roll from this end, carefully, tightly, to make a stuffed cylinder.
6. Either fasten end with a toothpick, or stick by moistening edges with water.
7. Repeat for remaining strips and veggies.
8. Arrange in a serving tray line with salad leaves or shredded cabbage.
9. Refrigerate for 2-3 hours or till required, after covering with a moist cloth.
10. Serve chillied as pick-me-ups, with sauce, salsa, chutney or ketchup

Making time: 45 minutes
Makes: approx. 18-20 rolls (depending on size)
Shelflife: Best fresh and chilled