Take the ingredients for batter and mix with water into a thin batter consistency. Set aside for 10-15 minutes.

Take a nonstick sauce pan and pour the batter and swirl to make as thin sheet as possible. Cook on low flame for 5 minutes and remove onto a plate(only one side cooked). Dust the sheet with flour

Repeat the process of making sheets and place over previous dusted sheet

Heat oil in a pan add onion saute till translucent. Then add ginger garlic paste followed by vegetables and toss.

Slurry: Make a paste with maidha and water for sealing the rolls

Place 1 tbspn filling in each sheet and fold the bottom over the filling then stick the sides like an envelope with slurry. Now roll and seal the top edge.

Deep frying in hot oil till golden brown ans crisp. Serve hot with ketchup.

Variations:
Veg: you can add paneer/mushroom/noodles (my personal favorite) in the filling
Non veg: Can also add cooked minced meat or chicken cubes or sizzling prawns

Important: Make the sheets as thin as possible. If it has cracks thin the batter by adding water.
You can make the rolls before hand and store in freezer and deep dry when needed