Bon Apetit-29th

Method:

Take the washed and well-drained and diced coriander, and try and squeeze it to lay off the extra water from the diced coriander.
Next, add the ginger, garlic, and green chili paste.
Then add all the spices as well as salt and pepper to taste.
Then add the lemon juice, the jeera, and the ajwain.
Finally add 2/3 tablespoons of cooking oil.
Add enough besan into the mixture so as to be enough to bind the whole mass into a smooth dough.
Cover with a soft wet muslin—leave aside for 10/15 min.
Then make 2/3 big rolls as shown in the attached video and steam in a double boiler for 25/30 min.
Check with a toothpick to see if the rolls are cooked. The test is: If the toothpick comes out clean and dry after piercing it and then removing it, the rolls are then ready.
Keep them cool and dry off the extra moisture caused by the cooking and steaming procedure.
Cool.
Roll and keep in fridge for 8/10 hours
When in a mood, just remove from fridge—
Cut into round slices and deep-fry.
Serve hot with tomato ketchup.
No one will be able to guess what they are made of. They are going to be a total surprise and a very innovative recipe.
Just try it out.
The season is on. The winter gives us lots of fresh coriander.
I wait for the winters and make and freeze many rolls and use them as and when I have a special guest at home.