Take a mixture jar, add spinach, spring onion, green chilli paste, ginger paste, garlic paste, turmeric powder, curd, salt to taste and grind it to smooth paste.

Now add, besan, pearl millet & rice flour and 1/2 cup water and churn into a thick smooth paste. Transfer the batter into a bowl.

Now add, semolina, carom seeds and if required little water to make the paste consistence better so you can spread into a chilla.

Now heat a non-stick roti tawa, at medium flame, take one laddel of batter and spread it into a round chilla. take 1 tsp of oil and use it to the sides. And let it cook on one side.

Now take grated, carrot, green leaves of spring onion, cheese, salt to taste, pepper powder, chill flakes & mixed herbs and mix the mixture well.

Now on very low flame take one chilla on the obverse side, place the stuffing in the center and cover from both the sides and then serve with tomato ketchup.