To make the dough:
In a medium-sized bowl, whisk together the flour, baking powder, and salt.
Add the butter. Use your fingers to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out.
Pour in the lesser amount of hot water and stir briskly with whisk to bring the dough together. Stir in additional water as needed to bring the dough together.
Turn the dough out onto a lightly floured counter and knead gently just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour.
Divide the dough into equal pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes If you wish, coat each ball lightly in oil before covering; this ensures the dough doesn't dry out.
* While the dough rest, make the stuffing.
Add oil in a wok and heat it. Add garlic and saute for few seconds.
Add onion and and capsicum saute for a minute on high flame. Dont over cook it. Add crumbled cottage cheese, boiled and mashed peas, mozrella and regular pizza cheese, herbs, chilli flakes, shezwan sauce and salt.
Mix well and cook for 2-3 min on high flame. Switch off the flame and keep this stuffing aside to cool down. Preheat the skillet or tawa over medium high heat.
Working with one piece of dough at a time, roll into a round about 8" in diameter. Keep the remaining dough covered while you work. Spread the mixture of chickpeas and cheese over this 8" diameter. Roll it gently. Keep aside the roll.
Make more rolls with rest dough and repeat the process. Now arrange all the rolls together and make their swirl circle with applying a touch of water inside the roll to stick them with each other.
Apply some oil with the brush on preheated skillet. Put the roll gently on the skillet. Cook from both the side with applying needed oil. 12. Cut the slices and enjoy hot burrito rolls.