Heat oil in a pan, add garlic and chili. Saute till slightly golden color. Add onion and saute till onion gets translucent.
Add olive, spinach and mushroom. Cook at medium heat for 5-6 min. Add salt, black pepper, oregano and basil leave, saute it for 2 min.
Add cream and cook till mixture gets dry.
Veg filling is ready, let it cool down.
Ingredients for batter.
Mix all batter ingredients well. Cover it and keep it in a fridge for 2 hours.
Heat a non stick pan in a medium to high heat. Grease pan with some oil. Put 1/4 cup of batter in a pan, spread all around very gently. Cook for 25 sec then flip it over and cook for another 25 sec. Keep the crepes in a utensil and cover it. Follow same procedure to make rest of the crepes.
On a rolling board, place one crepes, put about 1 tbsp veg filling in center, add little cheese.
Apply some water at the edges and give it a nice potli shape, tie it using the spring onion leaves. Make potli for rest of the material. Cover the baking tray with aluminium foil and grease some oil on top. Preheat the oven at 350 degree F and place the potli in the baking tray.
Bake it for 10 minutes.
Veg potli is ready to be served. Serve it with cranberry sauce.