Bepum Roll

Preparation time:20 minutes
Cooking time:20 minutes
Serve:4

Ingredients:

• chickpea flour (besan)
• coriander leaves chopped
• coriander powder 1 teaspoon
• roasted ground nuts powder 2 teaspoon
• black pepper powder 1 teaspoon
• red chili powder 1 teaspoon
• black salt
• pumpkin diced
• 3 green chilies
• mustard seeds 1/2 teaspoon
• curry leaves 7 to 8
• asafoetida 
• oil
• salt

Procedure:

• In a sauce pan heat 2 teaspoon of oil.  Add mustard seeds, curry leaves mix well.
• Once mustard seeds pops up add green chilies.
• Cook for a minute, add asafoetida, salt and pumpkin.
• Mix well, cover the pan. Cook until pumpkin gets soft.
• Grind pumpkin to a chunky mixture.  Mix chick flour, coriander leaves, coriander powder, black pepper powder, black salt, red chili powder, roasted ground nut powder, water.
• Make semi consistent batter.  Heat some oil in pan and spread the batter in a round shape with back of the large spoon and make pancakes.  Cook from both sides until crisp.
• Spread the pumpkin mixture on one side and roll the pancake and cook for a minute. 
• Cut rolls into pieces garnish with coriander leaves, tomato ketchup and some pumpkin mixture.