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A Gujerati dish of rolls made from cooked chickpea flour (besan)
Recipe By : Niru Gupta
Type: Snacks Serving: 250-300 grams Cooking Time: 1 hour


  • Besan (Chick-pea flour) cup ( 60 g)
  • Khatta dahi (sour yogurt) cup (100 g)
  • Water 1 cups (375 ml)
  • Ginger paste tsp
  • Green chilli paste tsp
  • Chilli powder tsp
  • Haldi (turmeric)                        1/4 tsp
  • Salt 1 tsp or to taste
  • Heeng (asofoetida) 1/8 tsp
  • Haldi (turmeric) 1/8 tsp
  • For tempering:
  • Oil 2 tsp
  • Sarson (mustard seeds ) tsp
  • Sabut lal mirch (Dried whole red pepper) 2
  • Kadhi Patta (curry leaves)                            4-5
  • Hara dhania (coriander leaves)chopped fine 1 tbsp
  • Grated coconut cup


  • 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, haldi,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.

  • Currently 3/5 Stars.
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Current Rating 3/5 (1 votes)
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