Heat 1 tbsp oil and fry chopped ginger, garlic and chillies, add onion and fry till brown. Add carrot and cook with lid for 2-3 minutes wiyh adding salt, turmeric powder and chilli powder. Mix smashed potato and cook for another 3-4 minutes and keep aside.

Mash paneer with corn four, salt and pepper powder. Make soft tight dough.

In separate Kadhai heat 1 tbsp oil, add chopped ginger garlic and onion, fry till brown. Add peas, spinach and saute for 2mins, add 1 cup water,.salt, garam masala powder, chilli powder and give it a good stir and add rava and cook till it becomes a dough, cool for 10 minutes and add roasted cumin powder and mix properly.

To make pinwheel... All these three mixture are to be assembled. Take the carrot mixture, make 1 inch thick and 6 inch lengthwise rulad or cylinder.

Make same thickness and lengthy sheet with paneer mixture using cling film. Place the carrot rulad on the paneer sheet and cover the carrot stuffing.

Following the same procedure, make a sheet of peas palak mixture and cover tightly placing the carrot stuffed paneer rulad on it.

Coat with breadcrumb and keep in the fridge for 30 minutes. Shallow fry in pan with medium heat till brown colour.

Slice and serve tricolour Pinwheel.