Blanch cabbage leaves in plenty of hot water for two to three minutes. Drain and pat dry with absorbent paper.

Heat 2 tablespoon oil in a non-stick pan. Add onion chopped, garlic paste and saute for 1 minute. Add ginger paste, mix and saute for a minute.

Add carrot, mix well and cook for a minute.

Roughly chop cabbage, beens, capsicum and add, mix well and cook for a minute.

Add cumin powder coriander powder, black pepper powder Mix well and cook.

Add all sauces mix well and cook for a minute.

Add salt, mix well and cook on low heat for 5 minutes. Remove from heat and cool to room temperature.

Place two tablespoon mixture at one end of each cabbage leaf, fold the sides around the fillin

Take in a bowl. Add the gram flour, red chilli powder, garam masala powder, one tablespoon of hot oil, soda and salt. Mix well. Add water make a smooth mixture.

Heat sufficient oil in a kadai.

Deep fry the wrap in of three to four until crisp and golden brown.

Drain on absorbent paper. Serve hot with sauce.