Ingredient:
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 on to a serving dish and garnish with coriander, coconut and peppers and serve.
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 on to a serving dish and garnish with coriander, coconut and peppers and serve.
