To make the tortilla:
Add flour, oil and 1 tsp salt. Rub well into the flour. Then add peanut butter and buttermilk. Use it to mix the dough.

Then mix to a firm dough and keep covered for half an hour. Then make lemon sized balls and roll out to a thin round.

Heat a skillet, transfer the tortilla on it and quickly roast on both sides, turning upside down. Remove on a plate lined with a kitchen towel to soak up the steam. Keep covered.

To make the stuffing, heat 1 tsp oil in a pan. Then add cumin seeds, let them pop. Then add ginger garlic paste, spices and mix well.

Then add the chillies and potatoes and mix well on medium heat. Add the mentioned vegetables, sprinkle some water and saute cook for 2 minutes or till soft.

Then add lemon juice, salt and coriander leaves. Cool to room temperature.

Now arrange a tortilla on a plate. Apply tomato sauce and Mayo all over. Sprinkle grated cabbage and carrots.

Then spread 1 tablespoon of prepared filling and press well. Add 1 tablespoon cheese and roll tight.

Heat a skillet, add 1 tsp oil or butter. Place the tortilla wrap and roast on both sides till golden.

Sprinkle more grated cheese on top. Serve with chutney or ketchup. Enjoy!