Flour : 250 gm
Olive oil: 10 ml
Yeast: 5 gm
Castor sugar: 5 gm
Onion seeds: 1 tbsp
Cottage cheese: 100 gm
Spinach leaves: 150 gm
Rajma: 100 gm
Onion (chopped): 4 tbsp
Tomato (chopped): 50 gm
Garlic (whole, peeled): 2 tbsp
Green chilli: 10 gm
Refined oil: 500 ml
Salt and pepper: 2 tbsp
Mustard powder: 1 tbsp
Curry leaves 1 tbsp
Plain yogurt: 100 gm
Turmeric powder: 2 tbsp
Coriander leaves: 5 gm
Wash spinach leaves, blanch in salt water, drain, then roughly chop and keep aside. Prepare a dough with the flour. Add salt (to taste), sugar, yeast, olive oil and mix well. Add water and mix add onion seeds, finish dough, cover with wet cloth and keep aside for 10 minutes.
Boil kidney beans in water and cook well, cooling under running water and crush with hand (not fully mashed) and keep aside.
Chop onion, garlic, tomatoes, green chilli and coriander leaves, grate cottage cheese, lemon juice and keep aside.
Sprinkle dash of flour on the table and place dough, roll with rolling pin (belan) to prepare thin flat sheet, cut in to approx 6”x5” square shapes. Use any round wooden sticks of 3” diameter to wrap the sheets.
Join both edges on to each other with flour and water mixed to form glue like substance-to make cylindrical shaped rolls.
Heat oil in large sauté pan and shallow fry rolls in small batches till golden brown, remove from oil and allow to set on paper to remove extra oil for about five to six minutes. Then remove roll from wooden stick.
Take a pan and heat oil, sauté onion garlic, add crushed beans, spinach and cook well, add chopped tomatoes then add grated cottage cheese and cooked well together add lemon juice, salt and pepper to taste.
Whisk plain yogurt in a bowl, heat little oil in pan, tempered with curry leaves and mustard powder & turmeric powder and sauté, add yogurt and cook well to make a sauce like consistency, add salt and pepper to taste.
Fill the above mixture in the golden fried rolls. Cut each roll into three pieces. Reheat mustard yogurt sauce.
Arrange three pieces of rolls on the plate and pour mustard yogurt curry, garnish with fresh coriander sprig. Serve hot.