Chickpea Flour Rolls

I love chickpeas in any form whether as dahl or as besan flour for various dishes. by Anupama from India 
 
A very very traditional dish from Western India. Looks difficult to make but easy enough with the help of a pressure cooker. I completely dedicate this to my Aai (mom) who had absolute faith in my abilities to make it.
* Contributed by Indiancuisineandculture Y-Group
* Level of difficulty: Intermediate 
* Servings: 6 to 7 rolls 
== Ingredients ==
=== Outer roll ===
* 1 cup chickpea flour (besan)
* 1.5 tsp plain flour
* 1 cup buttermilk
* 1 cup water
* 6 to 7 cloves garlic
* 3 green chillies, I use more-Shantihhh says)
* 1 tsp salt
* ¼ tsp turmeric powder
=== Filling ===
* ¾ cup grated fresh coconut
* ¾ cup fresh coriander finely chopped
* 1 tsp powdered sugar
* salt to taste
=== Tempering ===
* 3 tbsp oil
* 1 tsp mustard seeds
* ½ tsp asafoetida
* 7 to 8 curry leaves (Shantihhh says should be fresh)
== Directions ==
=== Outer roll ===
# In a grinder crush the garlic, chillies and salt together.
# In a mixing bowl mix the besan, plain flour, water, buttermilk, and the crushed garlic-chilli paste very well.
# Give it a taste to check if you need more salt or chilly.
# Strain this mixture as we need a smooth batter.
# Cook the batter in a pressure cooker for up to 3 whistles or for as long as it takes you to cook rice and dal in your pressure cooker (every pressure cooker differs a bit here and there).
=== Filling ===
# In the meanwhile prepare the filling by mixing the grated coconut and coriander, sugar and salt and keep ready.
# Also keep 5 steel or melamine plates at hand to spread the batter.
# To the cooked batter add about 3 tblspns of hot water to loosen it up a bit and give it a brisk stir.
# Immediately while the batter it still hot start spreading it evenly onto the plates like shown in the pic below.
# Keep your strokes in one direction only to get it evenly done. This needs to be done very fast.
# After finishing all the batter mark out rows with a knife or a pizza cutter, now spread the coconut filling on the batter on the marked rows.
# And now comes the best part.
# Start rolling the wadis like shown in the pic below.
# They roll beautifully. Please do not oil the plates initially.
# Place all the wadis vertically close to each other in a container.
=== Tempering ===
# Heat the oil in a small wok or kadhai.
# Add the mustard, asafoetida and curry leaves.
# Spoon the tempering into each of the vertically placed wadis.
# To serve garnish them with some of the coconut and coriander mixture and spoon any left tempering all over. 
__NOTOC__
Category:Indiancuisineandculture
Category:West Indian Vegetarian
Category:TNT Recipes
Category:Chickpea flour Recipes
Category:Buttermilk Recipes
Category:Garlic Recipes
Category:Chile pepper Recipes
Category:Curry leaf Recipes
Category:Coconut Recipes
Category:Cilantro Recipes
Category:Mustard seed Recipes