Add the flours.add the salt,chilli flakes and fresh coriander.mix with a spatula.Add the olive oil

Continue mixing.Now keep adding required lukewarm water and knead to a soft dough

Remove on a flat surface and continue knead pulling front and back for about 10 to 12 minutes.pour some oil and finish off the kneading rolling it into a ball

In the meanwhile make the stuffing. Heat a sauce pan with 2 teaspoons oil.add the green chillies and ginger garlic paste and saute.next goes in the chopped onions.saute with a little salt and a pinch of sugar

Add the spice powders.stir for a minute. Add the finely diced potatoes first.cover and cook. Boil the corn and green peas in sufficient water for 5 to 7 minutes. Chop the yellow bell

As the potatoes are cooked add the peas and corn and bell pepper.cook for 5 minutes.lastly add the cottage cheese.Mix,cover and switch of the gas.

Now punch the rised dough. Invert on a flour dusted surface. Knead further for 2 minutes.Keep dusting flour as required but not much. Roll into a log. Cut into equal peices. Roll each peice into a ball within your palm

Take a ball,Flatten with hand or rolling pin to a medium thick chapati. Add 2 tbsps of filling.Pull from sides. Roll again. Thats the seam side which goes on downside on the tray.

For the zingy parcel shape. Roll the dough inti a circle.now fold three sides to make a triangle of the circle. Add around 2 tbsps of stuffing in the middle. Can add some cheese too. Join the corners. Melt the butter with chopped garlic and chilli flakes.mix milk and honey.apply on the zingy parcel and buns. Braise the zingy parcel with some garlic butter.Drizzle sesame seeds on the buns. Cover and leave for 15 minutes.

Soft zingy and curry buns ready to devour.enjoy it with some sweet and tangy sauce if desired.