Whisk the eggs, spinach puree with a pinch of salt and pepper powder. Keep aside.
Heat 1 tsp. oil and saute the potatoes, salt and pepper to taste till dry. keep aside to cool.
Handful of thinly sliced veggies (carrots, spring onion, red & yellow bell pepper, lettuce).
Brush a nonstick pan and pour the egg-spinach mix to make an omelette. When done, transfer to a serving plate and allow it to cool down a little.
Now spread a thin layer of the potato.
Arrange all the sliced veggies lengthwise.
Gently roll it over tightly and fasten with some cloves. Refrigerate for a couple of minutes. Then slice them in 1" pieces.
Garnish with sesame seeds. Serve them as snacks along with sauce.
