Ingredients 

For Cover 

• 4 cups gram flour 
• 1 tspoon ginger garlic paste
• 1/2 tspoon turmeric powder
• Salt 
• 4 cups water

For Stuffing  

• 1/2 dry coconut graded
• 1 onion chopped
• 1 tbspoon sesame seeds
• 1 tbspoon poppy seeds
• 1 tspoon mustard seeds
• 1 tspoon cumin seed
• 1 tspoon dry coriander seed powder
• 1 tspoon garam masala
• 1/2 tspoon red pepper powder
• 1 tspoon lime juice
• 1/2 tspoon sugar 2 pinches asafoetida
• 2 tbspoon oil
• Salt 
• A plastic sheet greased lightly with oil

For Garnishing 

• 2 tbspoon fresh coconut
• 2 tbspoon cilantro

• Boil water in a heavy vessel. Add ginger garlic paste, salt, turmeric. 
• Let boil for 5 minutes. 
• Then add gram flour and mix well. Avoid lumping. 
• Let it be on a medium flame for 10 minutes. 
• In a sauce pan heat oil, add mustard seeds, asafoetida, cumin seeds, poppy seeds, sesame seeds. 
• Let all pop. Then add onion and fry till crisp golden brown. 
• Add remaining ingredients and fry for next 4 to 5 minutes till everything mixes well. 
• Then roll the well steamed besan dough into a big round bread on a plastic sheet. 
• Put the stuffing on it and spread all over the bread and fold the bread rolling from one end to another leaving the sheet behind like a spring roll. 
• Then cut into 2 cm pieces. 
• Garnish with chopped cilantro and fresh graded coconut.