Heat oil and add onions and saute until translucent.

Add in the garlic and stir for a minute or two.

Now add chopped tomatoes, salt, pepper and red chilly powder.

Keep flame low and cover the pan and cook until tomato turns mushy.

Remove from flame and allow to cool.

Crumble both cheeses and mix along with salt, pepper.

Add coriander leaves and mix well to form a thick paste.

Preheat oven to 175°C.

Roll the pasta dough into a long oval shaped disc. Generously dust with flour.

Fold it twice. Turn the folded dough 90°.

Again roll it into a rectangle.

Now fold it and rotate it again. Repeat this step twice more.

Now roll the dough into a thin rectangular sheet. Keep on dusting the dough while rolling. Work from one end to the other.

Now cut the strip into 6 rectangles. The width of the stripes must fit into your pan.

Divide the filling into 6 equal portions.

Place each portion on a stripe and spread it evenly.

Now roll the stripe into a tight log.

Repeat with the remaining stripes.

Spread half the sauce on a loaf pan.

Arrange all the rolls on the sauce.

Top with the remaining sauce and spread evenly.

Spread sliced or grated mozarella on top.

Bake in the oven for 20 minutes or when the cheese starts slightly browning at the edges.

Serve it immediately.