In a mixing bowl, mix the flours along with a little salt and red chilli powder with enough water into a smooth dough. Brush with a little oil and cover and set aside.

Heat the oil in a skillet. If using fresh peas, saute the peas until almost tender.

Add the cabbage, carrot, and bell-pepper, along with salt and chilli powder and stir-fry for a minutes.

Add the paneer and stir for a couple of seconds. Remove in a plate and let cool to room temperature. Stir in the the lime juice and coriander.

Divide the dough into 1-inch diameter balls. Take a dough ball and roll on a floured surface into a very thin roti/tortilla (the thinner, the better, so when fried they become crunchy.) Cut the edges out to make a large rectangle (about 5-6 inches long and 4-inches wide), and cut the roti into 2 squares. Place 2 tsp of the vegetable and paneer filling on a square roti and roll it. Seal the edges and repeat with the remaining square.

Heat the oil in a frying pan and fry the paneer spring rolls until lightly golden and place on a wire rack or phulka grill to cool.

Repeat with the remaining spring rolls.Re-fry all the paneer spring rolls until golden and let cool a bit.Serve the rolls warm with chutney.