In a large bowl, mix 200 grams of finely chopped cabbage, 100 grams of grated carrots, 50 grams of finely chopped capsicum, 50 grams of finely chopped onions, 2 finely chopped green chilies, and a handful of chopped coriander leaves.
Add 1 teaspoon of ginger-garlic paste, 1 teaspoon of chaat masala, 1/2 teaspoon of garam masala, salt to taste, and mix well.
Take 8-10 whole wheat rotis or tortillas and place a generous amount of the vegetable mixture on one half of each roti.
Fold the other half of the roti over the filling, pressing the edges to seal it.
Heat a non-stick pan over medium heat and add 1 tablespoon of oil.
Place the filled wraps on the pan and cook for 2-3 minutes on each side, or until they turn golden brown and crispy.
Serve hot with mint chutney or tomato ketchup.