- 1/2 cup (60 gm) besan (Chick-pea flour)
- 1/2 cup (60 gm) khatta dahi (sour yogurt)
- 1 1/2 cups (375 ml) cup water
- 1/2 tsp ginger paste
- 1/2 tsp green chilli paste
- 1/2 tsp red chilli powder
- 1 tsp salt or to taste
- 1/8 tsp heeng (asofoetida)
- 1/8 tsp haldi (turmeric)
- 2 tsp oil
- 1/2 tsp sarson (mustard seeds)
- 2 sabut lal mirch (dried whole red pepper)
- 4-5 kadhi patta (curry leaves)
- 1 Tbsp hara dhania (coriander leaves) chopped fine
- 1/4 cup grated coconut
- Place flour in a deep, heavy based pan (the pan should be large, as there is a lot of spurting while cooking).
- Add ginger-chilli paste, chilli powder, salt, heeng and haldi, and mix. Now add the yogurt, a little at a time, so as to form a smooth paste, without any lumps, and then the water.
- Place the pan over high heat, and bring to a boil, stirring all the time (to avoid scorching).
- Keep cooking and stirring till you reach a paste like consistency, increasing or decreasing the heat according to your ability to avoid scorching.
- It is cooked enough, when you separate a portion of it from the rest with a stirrer and you can see the bottom of the pan, which gets covered gradually (if it gets covered immediately, it is too thin). Another test is to spread a tsp of the batter on to an ungreased surface, when cool, it should come off clean.
- With the help of a rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible and leave to cool.
- Heat the oil in a small pan and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and then spread over the layer. Sprinkle all but 1 tbsp of the coriander and 1tbsp of the coconut over it, and pick up the lal mirch and keep aside.
- Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them.
- Arrange them on to a serving dish. Garnish with the rest of the coriander, coconut and peppers and serve.