INGREDIENTS
- ½ cup: Chick pea flour
- ½ cup: Sour yogurt
- ½ tsp: Ginger paste
- ½ tsp: Green chilli paste
- ½ tsp: Chilli powder
- 1/8 tsp: Asafoetida
- 1/8 tsp: Turmeric
- ½ tsp:mustard seeds
- 2 Sabut lal mirch
- 2 tsp: Oil
- 1 tsp: Salt or to taste
- 1 ½ cup: Water
- For Garnish
- Coriander-chopped fine
- Grated coconut
- METHOD
- Mix besan, ginger, green chilli, red pepper, salt, heeng and turmeric into a smooth paste with some water till no lumps are left. Add the rest of the water and mix well.
- Bring to a boil, stirring all the time (to avoid scorching).
- Keep cooking and stirring till you reach a paste like consistency. Spread a tsp of the batter on to an ungreased surface and cool, it should come off clean.
- With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool.
- Heat oil and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and spread over the layer. Pick up the lal mirch and keep aside.
- Cut layer into strips and roll each strip like a scroll, firmly.
- Arrange in a serving dish and garnish with coriander, coconut and peppers and serve.
