Remove thick veins of the leaves then wash them
Keep steamer on boil filled with water
In a bowl put besan and all spices with tamarind pulp, sugar, salt, oil and baking powder, then mix well if batter is very thick can add little water, make thick batter
Place a leaf dark part facing down, on working table apply the batter all over the leaf
Place another leaf on it apply batter till you make pile of six leaves
Now roll the pile into a swissroll
Do de same for anoder six leaves
When done keep the rolls on a metal plate for steaming
Let it steam till firm remove then let it cool down a bit
Cut half inches (or lesser) slices then keep them aside
In a big frying pan put three tablespoon of oil and keep on flame
As it heats up add mustard, cummin and fenugreek seeds, sesame, curry leaves and green chillies then add the steamed bhajias in it
Toss the other side and sprinkle coconut and toss remove on platter
Serve with tamarind chutney and sambharo
