Soak the Moong Lentil for 30 mins and make a purée with water. Should be thin consistency for Chilla
Make Dabeli Masala by roasting whole red chilli, coriander seeds, cumin seeds, cinnamon and cloves. Make a powder
Mix the Dabeli Masala to the Moong Dal purée. Add turmeric powder, salt and mix well. Set aside
Boil Sweet potato. Peel, cool and mash. Chop the onions and coriander leaves
In a non-stick pan add butter and add asafoetida. Add chopped onions and sauté until pink in colour. Add mashed potatoes, Dabeli Masala and sweet-sour Chutney of Dates and raisins made into a purée. Mix very well. Add salt and mix again. Add chopped coriander leaves. Set aside to cool
In the same non-stick pan add butter and take two ladle of Moong Dal batter. Spread it out. Flip the side once done and then set aside to cool
On the kitchen counter spread the Moong Dal Chilla and spread the Mirchi Chutney of Kashmiri red chilli, garlic, lime juice and jaggery.
Spread the potato mix on it all sides. Add the grated cheese and roll tight
Cut the pinwheels and set aside. In a non-stick pan take 1/2 tsp butter and pan fry the pinwheels until brown in colour on both sides
Serve hot by garnishing with pomegranate, roasted peanuts and chopped coriander leaves
