Combine farsan mix, sauf, dhanajeera powder, sugar and chilli powder in a mixture jar and grind it to make fine powder.
Boil tamerind with some water till it is tender. Sieve and catch the pulp. Add this pulp to the farsan powder as much as is required to make nice and firm rolls from it. Taste the mixture before making rolls to adjust spices. Add salt if required.
Make small firm rolls (The roll must be firm enough not to fall apart while handling. Add more tamerind water if requires to make them firm. Use few drops of plain water if the mixture is already too sour to add more tamerind. Longer rolls will break easily).
Take a rotli and place it on a flat surface. Place the rolls tightly next to each other. Fold the rotli rolls as tightly as possible. Apply maida paste towards the end and seal it.
Take oil in a pan. Or brush oil on the rolls all around. Stir fry the rolls on medium to slow heat by turning them at regular intervals for even cooking. Cook till they are evenly brown and crisp all around.
Cut the rolls at the centre. Dip the flat side in chutney or sauce followed by dipping in the nylon sev.
Serve them with tomato ketchup and/or chilli sauce and/or green chutney.
