Place flour in one deep, heavy based pan.Add ginger-chilli paste, chilli powder, salt, heeng & haldi & mix. Now add the yogurt, a little at a time, so as to form a smooth paste, without any lumps & then the water.
Place the pan over high heat & bring to a boil, stirring all the time.

Keep cooking & stirring till you reach a paste like consistency,It is cooked enough, when you separate one portion of it from the rest with a stirrer & you can see the bottom of the pan. Another test is to spread a tsp of the batter on to an ungreased surface, when cool, it should come off clean.

Now, with the help of a rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible & leave to cool.

Heat the oil in a small pan & add the mustard seeds, kadhi patta. Stir a few times & then spread over the layer. Sprinkle all but 1 tbsp of the coconut over it keep aside.

Cut this layer, into strips roll up each strip like a scroll, as firmly as you can, without breaking it. Arrange them on to a serving dish & garnish with the rest of the, coconut Serve with chutney or sauce.