• 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
  • Coriander-chopped fine and Grated coconut for Garnish


  1. 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.
  2. Bring to a boil, stirring all the time (to avoid scorching).
  3. 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.
  4. With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool.
  5. 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.
  6. Cut layer into strips and roll each strip like a scroll, firmly.
  7. Arrange on to a serving dish and garnish with coriander, coconut and peppers and serve.
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