To make tortilla
dough, take refined flour and cornmeal in a bowl. Add baking soda and mix. Add water, a little at a time, and knead to a stiff dough.
Divide the dough
into equal portions and roll out each portion into round chapattis.
Heat a non-stick
tawa, and roast chapattis, one at a time, turning sides till they are equally cooked and yellowish brown on both sides.
To make stuffing,
take cream cheese, hung yogurt, red capsicum, green capsicum, corn, coriander leaves, onion, garlic and red chilli sauce in another bowl and mix well. Add salt and mix well.
Put this stuffing
equally on all the tortillas and make roll tightly. Keep them on a serving platter and chill in the refrigerator before serving.
To make salsa, mix
tomatoes, tomato puree, tomato ketchup, red chilli sauce, coriander leaves in a bowl. Add green chilli if you like it more spicy. Garnish with spring onions and refrigerate along with rolls to serve cold.