A recent project involved a lot of reading and research of historical cuisines, including some dishes that originated form Pakistan and northern areas of the subcontinent. I came across mande roti – a sweet version of rumali roti, speckled with kesar, cardamom and nutmeg that’s eaten with a rich meat curry with aromatic spices and gravy.As my mouth watered reading about these dishes, I thought of something fusion – a rare occurrence for me – but pairing it with fresh mint, coriander and strong gruyere cheese would wonderfully balance against the sweet roti. I also had lots of fresh red sorrel leaves which I finely chopped and added to the cheese mix as well.So here is a simple and easy recipe to make mini parcels or lifafa-style stuffed pouches using the mande roti recipe.These work beautifully as starters / appetisers or as bitings with pre-dinner drinks! The Recipe Serves 16 rotis Ingredients 2 cups flour – whole wheat 1 tsp elaichi powder ½ tsp nutmeg powder 1 cup milk ½ tsp saffron strands pinch of salt 1 tbsp oil ghee for cooking Filling: ½ cup Gruyere cheese ½ cup cheddar cheese 1-2 finely diced green chilies handful finely chopped coriander handful of finely chopped mint handful of finely chopped red sorrel leaves Instructions Heat milk to lukewarm temperature and infuse saffron – allow to rest until milk is golden Make a dough with the remaining ingredients – soft dough, but a little sticky Rest the dough for 10 minutes under a damp cloth Knead one more time afterwards before rolling Then make small 3-5 cm diameter balls Roll out into thin rotis – adding dry flour as needed to avoid sticking Then place a handful of cheese in the center Wrap as one would a tortilla into a lifafa or parcel Place on a hot tawa and cook on all sides well For the second round of cooking apply some ghee to get a golden colour Serve piping hot