Soak red chilies in 1 cup boiling hot water for 30 minutes. Blend chilies with soaking liquid to a smooth paste. Add remaining ingredients except butter, eggs and cream, and blend once more.
Transfer to a pan, add butter and cook for 5 minutes over low heat. Combine eggs and cream, stir in and remove from heat.
Sift both flours into a bowl. Add 3/4 cup warm water and knead to a stiff dough. Divide dough into 6 portions and roll out into 5" round tortillas.
Lightly roast tortillas on a tava for 2 minutes on each side, till cooked but pliable.
Melt butter in a pan, add sausage meat and fry for 6-7 minutes. Mix in tomato sauce, remove from heat and add onion and cheese.
Heat oil in a non-stick pan, dip tortillas in salsa and gently fry for a minute on each side.
Remove from pan, place 3 tbsp filling on each tortilla and roll them. Place in a baking dish, pour over remaining salsa, sprinkle with cheese and oil, and bake in and oven preheated to 180C (350F) for 10 minutes.