Combine all dry ingredients for the batter and then add ginger garlic green chillies paste, oil, lemon juice and water. Give it a good stir to get smooth paste at dropping consistency (like for gotta). Rest it aside at least for 30 min.

Remove hard stem and veins from the leaves. Wash them well and drain out all the water till they are dry. Putting them on the back of a plate helps to drain water easily.

Fill in water in the double boiler with water and place a place with holes in it. Turn on the stove on low.

On a flat surface, place a big leaf upside down. Apply moderate amount of batter all over the leaf. Place a smaller leaf on the top of it in the same shape as the other leaf and apply batter. Repeat this process with 4 leaves. Place the 4th leaf the other way round I.e pointy side up. Apply batter on it.

Fold the leaves as per the pics below and place them on the double boiler.

12 leaves will make 3 rolls.

Cover the boiler and cook on medium to high heat for about 20-30 min. When cooked, the leaves will look soft and dark. Chana flour will look hard and cooked. Let them cool down a bit. Cut the rolls into medium thick discs.

Seasoning: this can be done in 3 ways: 1. Deep frying the discs 2. Stir frying the discs to make crisp surfaces 3. Moistured seasoning. Of which I will show you method 2. Heat oil in a non-stick pan. Crackle mustard and sesame seeds. Add asafoetida and stir a bit. Place all the discs nicely all over the pan. Flip after a while to make both the sides crisp.

Serve hot with tea.

Mummyji style: Heat oil, crackle mustard. Add asafoetida and sesame seeds. Add red chilli powder/green chilli paste and ginger paste. Add ¼ cup water right away. Add sugar. Bring it to a boil and then add the pieces of pandada. Add lemon juice. Combine well. It's ready.