Take 2 cups of cabbage (½ patta gobi, grated, washed, and dried) in a bowl and add ½ tsp of salt (namak) and 1 tsp of black pepper (kali mirch) powder in it. Mix them well with the hand or spoon until the cabbage has softened a little. (Pro-tip: Mixing the cabbage with salt first helps release a little moisture, which binds the filling well.)

Next, take a block of mozzarella cheese and cut it into thick sticks, each weighing approximately 25 to 30 grams. Keep all the cheese sticks on a tray. (Pro tip: I have used mozzarella cheese sticks since they melt well through the inside, providing a soft and creamy center to the rolls).

Now, to prepare the slurry, take a bowl and add water. Add 3 tbsp of maida to it. Blend very well so that no lumps are left. Keep the bowl aside.

Then, take one roll sheet. Set it on a clean flat surface, diagonally, as shown in the image below. Take some of the cabbage stuffing and put it on one corner of the roll sheet, and spread it a little.

Put a stick of mozzarella cheese over the cabbage mass. Ensure that the cheese is placed properly just above the cabbage mixture. Put a bit more of the cabbage mixture again on top of the cheese stick. (Pro tip: If you add cabbage again on top, it will hold the cheese properly and it will not leak out when frying the roll. It will also make the roll fuller, and enhance the taste).

Now, start folding the roll sheet. First, fold the two sides inwards and then start rolling it from the bottom, carefully folding the sides as well while you keep rolling it up all the way. Then, apply the maida slurry on the open end of the roll sheet and fold the sheet tightly to ensure that the roll is closed properly and the stuffing is sealed nicely so that it does not open and fall apart while frying. (Pro tip: It is essential to roll the sheet tightly; otherwise, the oil may seep inside the rolls during frying and make it soggy).

Repeat the above step to make all the cheese rolls the same way. Keep them on a plate in order.

Now, heat an adequate amount of cooking oil on a medium flame in a kadai or deep pan. When the oil is hot, slide the cheese rolls in it for deep frying. Flip the rolls every now and then until they turn to a nice golden-brown color. (Pro tip: Release the cheese rolls in hot oil gently from one side of the kadai. This will prevent hot oil from splashing on you. And, frying the rolls on a medium flame will help the cheese melt inside nicely).

Remove the cheese rolls from the kadai after they turn golden brown and put them on a plate. You may transfer them on a plate laid with a piece of tissue paper and allow them to rest for about a couple of minutes to drain the excess oil.

Your tasty and spicy homemade cheese rolls are now ready to serve. Enjoy them with chutney, ketchup or any dip of your choice.