Ingredients:

• 250 g -gramflour (besan) sieved
• 500 g -yoghurt
• 2-lemons
• 5 g -green chilli paste
• 8 g -ginger paste
• 1 tbsp- salt
• a pinch- Turmeric powder
• 500 ml-water
• 4 tsp-oil
• 4 tsp-mustard seeds
• 4 tbsp-cucumber, chopped
• 2 tbsp-capsicum, chopped
• 4 tsp- coriander leaves, chopped
• 1/2 cup-coconut, grated

Method:

1. Add juice of 2 lemons, green chilli paste, ginger paste, salt, turmeric powder and gram flour to the yoghurt, whisk well to break all lumps.
2. Mix in water and whisk again.
3. Cook the mixture till it is of thick consistency, stirring continuously to prevent it from sticking to the bottom.
4. Oil a smooth surface, pour the mixture and spread evenly to a thickness of 1 mm.
5. Leave it to cool.
6. Heat oil, add mustard seeds.
7. After it pops add cucumber, capsicum, coriander and coconut.
8. Toss for a while till vegetables and coconut are cooked but still slightly crunchy.
9. Sprinkle this over the cooked gram flour sheet.
10. Cut the sheet into 1.5 inch strips. Roll each strip tightly, place on a platter and serve hot, garnished with chopped coriander and accompanied by mint chutney.

Recipe courtesy of Sify Bawarchi