Makhani sauce: In a sauce pan heat up the butter and oil. Add g-g paste and sauté for a few seconds. Add all the powder spices and maida. Mix and roast for about 3-4 min on medium to low flame. You should be able to see the froth/bubbles in the entire mixture. Stir often so the mixture doesn't burn.

SIEVE Add the tomato puree, tomato ketchup and the sugar. Combine well and cook on low to medium flame for 5 min or until the mixture releases much oil, evaporates most of the moisture and looks pulpy and shiny. Add water to adjust consistency. It should have punjabi gravy-like consistency. Stir.

Add fresh cream. Stir again and boil until you get a sauce-like dropping consistency. The Makhani sauce is ready. Keep aside. The sauce should be thick, slightly on the sweeter side and a bit spicy too. So you can taste and adjust the seasoning accordingly.

Patties: Wash poha and quickly strain out the water completely. Keep aside. In a pan heat up oil on medium to high heat. Add green chillies. Saute a bit. Now add the carrots and the beans. Saute for a second or two. Add all the powder spices, poha and green peas. Cook for about 4-5 min so the moisture from the poha evaporates allowing the other vegetables to cook in that moisture. Add the coriendar leaves.

Start mashing the mixture using the potato masher. Mash till the poha, the carrots and the peas are well mashed. Add mashed potatoes and mash again until the mixture looks homogeneous. When the moisture from the potatoes also burns out, the mixture is ready (I forgot to take its pic). Make 1 cm thick and about 2½ inches wide patties.

Heat up oil in a wide pan. Combine water and the flours to make bhajiya batter-like thick slurry. Take bread crumbs in another dish. Dip a patty in the slurry and then roll it in the crumbs. Place it in a plate. Repeat the process with all the patties. Once done, add more water to slurry to make it thinner. Do the second quote of slurry and bread crumbs. This time place them directly in the hot oil to sauté on medium flame till golden brown all around.

To assemble : take a roti in a plate. Spread the Makhani sauce all around. Place a patty followed by onion and capsicum and the Makhani sauce.

Fold the roti and saute on a grill pan or a regular pan. The flame should be medium and saute till they are crisp and golden on both the sides. To serve, Combine the Makhani sauce and the mayonnaise well. Serve it with the wraps.