In a bowl, add 2/3 cup flour, 1/4 teaspoon baking powder, salt. Mix well
Add 3 tbsp spinach puree, 1.5 tbsp oil with little warm water and knead into smooth dough.
Cover and rest dough for 1 hour
In another bowl, add 2/3 cup flour, salt and 1/4 teaspoon baking powder. Mix well
Add 3 tbsp beetroot puree, 1.5 tbsp oil and warm water. Knead into smooth dough
Cover and rest dough aside for 1 hour
Mix 4 tbsp carrot puree with saffron soaked in warm water. Rest aside for 20 minutes
In 3rd bowl, add 2/3 cup flour, salt, 1/4 teaspoon baking powder and mix well
Add carrot puree mixture, 1.5 tbsp oil and warm water. knead into smooth dough
Cover ,rest dough aside for 1 hour
Divide all 3 dough into equal portions
Roll each of them into 3/4 inch rotis
Place tortillas on hot tawa
Cook on both sides until puffed up and brown spots appear. Keep it aside
In a bowl, whisk cream cheese and sour cream well
Add grated cheese and mix well
Add chopped bell peppers and capsicum, pickled red cabbage
Now add olives, red chilli flakes, salt, garlic powder
Mix everything until well combined
Place tortilla on a plate, add spoonful of stuffing and spread evenly
Tightly roll the tortillas
Do this until all tortillas are completed
Place them on tray and cover with cling wrap
Refrigerate for 12 hours to allow the flavours to set in
Remove the wrap, slice all the tortillas.
Serve with salsa or ketchup
