Ingredients:

• For the cover:
• 4 cups – gram flour.
• 1 tsp – Ginger Garlic paste.
• 1/2 tsp – Turmeric powder.
• Salt to taste.
• 4 cups – water| For stuffing :
• 1/2 dry – coconut, grated.
• 1 – onion, chopped.
• 1 tbsp – sesame seeds.
• 1 tbsp – poppy seeds.
• 1 tsp – mustard seeds.
• 1 tsp – cumin seed.
• 1 tsp – dry Coriander seed powder.
• 1 tsp – all spices.
• 1/2 tsp – red pepper powder.
• 1 tsp – Lime juice.
• 1/2 tsp – sugar.
• 2 pinches – asafoetida.
• 2 tbsp – oil.
• Salt to taste.
• A plastic sheet greased lightly with oil| For garnish:
• 2 tbsp – fresh coconut.
• 2 tbsp – cilantro.

Method:

1. Boil water in a heavy vessel.
2. Add ginger-garlic paste, salt, turmeric. Let boil for 5 minutes.
3. Then add gram flour and mix well. Avoid lumping.
4. Let it be on a medium flame for 10 minutes.
5. In a sauce pan, heat oil, add mustard seeds, asafoetida, cumin seeds, poppy seeds, sesame seeds. Let it all pop.
6. Then add onion and fry till crisp golden brown.
7. Add remaining ingredients and fry for next 4 to 5 minutes till everything mixes well.
8. Roll the well-steamed besan dough into a thick bread (bit thicker than chapatti) on a plastic sheet.
9. Put the stuffing on it and spread all over the bread.
10. Fold the bread, rolling from one end to another leaving the sheet behind like a spring roll.
11. Cut into 2 cm pieces.
12. Garnish with chopped cilantro and fresh grated coconut.

Recipe courtesy of Sonali