DOUGH
1. Mix together the refined flour and chickpea flour. Add a little salt to taste and make a hard dough using water.
2. Apply little oil and knead it in the dough so that it does not become sticky. Cover with a clean cloth and keep it aside.

FILLING
3. Mix all the dry ingredients from coconut to salt for the filling. Check for seasonings and adjust accordingly.

ASSEMBLING
4. Divide the dough into two equal sized balls.
5. Roll out the dough ball in a thin circle using a rolling pin. Do not apply any flour or oil. The oil used in the dough is enough to prevent it from sticking.
6. Apply a thin layer of the tamarind pulp all over the rolled dough surface. Even till the edges.
7. Sprinkle the prepared filling masala evenly all over the pulp layer till the edges. The masala will stick to it.
8. Now start rolling tightly from one side like a swiss roll. Apply a thin layer of the tamarind pulp on each turn. Continue till the end.
9. Secure the edges tightly to prevent any filling fro