Mix all the ingredients for salsa and refrigerate overnight.

Beat the yogurt in a bowl till smooth.

Blend the mint leaves, coriander leaves, green chili, salt and yogurt together to form a smooth paste. Transfer to a bowl.

Dry roast the cumin and mustard seeds in a non-stick pan till for 1-2 minutes. Then add curry leaves and cook for another minute.

Immediately pour the hot tempering on the chutney and mix.

Heat the oil in a heavy bottom pan over medium heat.

Add curry leaves, onions, garlic and saute for about 4-5 minutes.

Mix in the cauliflower florets and when they are half-cooked pour in the tomato puree and the dry spice powders.

Cover and cook on low flame till cauliflower is soft.

Add the boiled potatoes & mix well ensuring that the tomato and spice mixture coats the vegetables evenly.

Add green peas and salt. Garnish with coriander.

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

Add water & knead slowly to form a soft dough.

The dough should feel supple and smooth. Divide the dough into 8 equal portions.

Preheat a non-stick pan over medium heat.

On a floured surface, roll out each portion into thin circle using rolling pin. Cook till pale golden brown spots appears on both the sides.

Remove from pan and keep in a covered container.

Fill each tortilla with cauliflower mixture.

Top with salsa and some mint chutney and serve.