In a bowl,sift flour,put all the dry ingredients for d batter listed above,then put egg,and d maximum amount of water,mix it using a whisker or mixer to avoid plumps.make sure its not too thick or watery,then heat a non stick pan on a very low heat.

Grease with very little oil using tissue paper,bring a clean brush and dip it inside the batter and spread it on d pan slightly so as not to be thick. If its cooked it will start bubbling slightly under,remove it and do thesame to get the remaining sheets.

Heat a pan on medium heat, put small oil,onion and garlic ginger paste then stir fry until d onion are tender,put in scotch bonnet,seasoning and spices,stir again.put the cabbage and carrot with small water,cover and allow to cook for some mins.

Put d green pepper and curry,stir again then off the heat. now, when everything is ready,make a paste for sealing the edge using flour and water (thick),spread a sheet on the working surface,put about a spoon or two on one side of d sheet,then roll it to the half,bring d both sides of sheet not all,put d paste on d edge of the sheet then roll it down.

Do thesame to d rest and deep fry in hot oil until golden brown and crispy. NB: i apologise for not putting practical method of the way to roll it.