Instructions For Making Chapati For Kathi Roll :
1. Knead all the ingredients into a soft dough and let it rest for half hour.
2. Make equal balls out of it and roll into a chapatti.
3. Heat a griddle and bake the chapatti from both the sides by putting a little oil.
4. Keep inside the hot pot.

For the rajma tikkis:
1. Heat the ghee in a broad pan, add the ginger and green chillies and sauté for 30 seconds.
2. Add the rajma, potatoes, paneer, red chilli powder,garam masala and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
3. Divide the mixture into 5-6 equal portions and shape each portion into oval tikkis.
4. Heat the griddle put some oil on it and shallow-fry the tikkis on a medium flame till they are golden brown in colour from all the s

Assembly :
1. Combine the carrots, spring onion whites and chaat masala in a bowl, mix well and keep aside.
2. Place a roti on a clean dry surface and arrange lettuce in a single row in the centre of the roti.
3. Place 2 tikkis and arrange the carrot-spring onion white mixture over it.
4. Finally spread mayonnaise over it and roll it up tightly.
5. Repeat with the remaining ingredients to make 1 more wrap.
6. Wrap a tissue paper around each wrap and serve with mayodip and sweet chilli Sauce

Instruction For Cucumber Rolls:

1. Drain cashews and put into blender.
2. Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture.
3. Chop the ends off of the cucumber and use a vegetable peeler to peel your cucumber into long, thin strips.
4. Lay cyucumber strip flat one after another and add a spoonful of cashew mixture onto cucumber bed.
5. Add all the veggies and roll up the cucumber.

Serve with Sweet Chili Sauce.

Instructions For Spring Rolls:
1. Mix all ingredients in a bowl, add sufficient water and knead it into a soft dough. Cover dough
2. and keep aside for 15 minutes.
3. Divide dough into 12 portions and form balls of the dough.
4. Take 2 dough balls and roll them into small circles. (size of puris). To one circle, apply some oil all over the circle and dust some flour over it.

5. Cover the non¬oiled and non¬flour dusted circle over the oiled and flour dusted circle.
6. Roll this again lightly to form a bigger circle.(Size of chapati)
7. On a low flame, heat a griddle, and place the chapati over it. Check to see bubbles appearing
8. over it. (about 1 minute) Then flip it quickly and cook on other side (1/2 minute). Continue this process for all the remaining dough. Take one double sheet at a time, and separate it by pulling it carefully apart.

Instructions For Filling:
1. Heat oil in a pan, add ginger garlic paste.
2. Add paneer cubes and fry a little till light brown.
3. Now add onion and capsicum and sauté.
4. Add all the sauce, salt and pepper and mix well.
5. Add the noodles and mix well

Assembly :
1. Place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll.

2. Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown. As our stuffing is already cooked we need not cook the spring rolls in low/medium flame. You can fry them in high flame. Drain them on a paper napkin.
3. Enjoy hot with hot and sweet chilli sauce, mayonnaise dip and chilli vinegar.

Mayonnaise Dip :
½ cup Hung Curd
½ cup mayonnaise
Salt
Lemon
Spring onion greens

Mix all and serve.

Vinegar Chili Sauce

Vinegar
Green Chillies chopped

Mix and serve