Blanch spinach leaves in boiling water for 2 minutes. Strain the leaves and put the leaves into cold water. Squeeze out the water and puree in a food processor until smooth.

In a large bowl, combine the flour, salt and baking powder uniformly. Incorporate butter into the flour till the mixture looks like breadcrumbs.

Add spinach puree little at a time knead slowly to form soft dough.

Transfer the dough to a well-floured surface; knead with the heel of your palm. The dough should feel supple and smooth.

Divide the dough into 10 equal portions. On a floured surface, roll out each portion into thin round.

Heat a non-stick griddle and cook the tortilla on a low fame till pale golden brown spot appears on both the side.

Remove from pan and keep in a covered container.

Dry roast coriander seeds, cumin seeds, and clove in a pan individually till fragrant. Cool the roasted spices and grind in a coffee grinder to a fine powder. Keep the spice blend aside

Heat oil in a pan and add garlic, ginger and saute till raw smell goes away. Add onion and saute till translucent.

Mix in tomato puree along with turmeric powder, red chili powder, fenugreek leaves and spice blend and stir well till the spices gets cooked.

Add paneer and cook for 2-3 minutes.Add green peas, corn and season with salt. Garnish with coriander.

Fill each tortilla with paneer mixture.

Dive into it immediately.