For the filling, heat ghee in a pan on medium flame. Add the garlic and sauté well.

Then, add in the onions and cook till it turns translucent. Season with some salt and add the spinach.

Mix well and continue cooking on a medium low flame just to remove the moisture from spinach.

Add the oregano, basil and give a good mix. Switch off the flame and mix in the walnuts. Remove and cool the mixture.

Now, for the wrapper. Mix together all the ingredients and knead a soft dough. Cover and set aside for 20 minutes.

Then, divide the dough into equal portions (25 g each). Alongside, heat a tawa to medium hot.

Take 3 portions and roll out each thinly into a 3” circle. Make sure to keep the rest of the dough covered as you roll each portion.

Brush a little oil on 2 of the circles and dust some dry flour on them.

Place the greased circle one on top of the other and top with the remaining circle. Press them slightly and coat with some dry flour.

Now, roll out the circles together as thinly as possible.

Transfer to the tawa and cook the rolled out sheets for just 20 seconds on each sides. Flip the sheets as soon as blisters appear on top.

Remove and separate the layers carefully while they are still warm. Once it cools, it gets difficult to do so. Remove the thick edges and set aside. You can also cut the corners and then separate the sheets.

Once the filling mixture cools, add in the crumbled paneer and cheese. Be very gentle while crumbling and adding the paneer. Mix and season with salt and pepper. Set aside.

Now, take a sheet and place some filling diagonally onto it. Apply the slurry onto the edges, bring three corners together and tightly roll it up. Repeat with all.

Place the spring rolls onto a baking tray (lined with parchment paper) and brush them with some oil. Also, brush some oil on the parchment sheet.

Bake at 180 degrees C in a preheated oven for 15-18 minutes. Take out midway and brush once again with some oil and bake again.

Remove, cut diagonally and serve hot with sweet chilli sauce. Enjoy!