Select the softest and youngest leaves, cut the central stem and remove the hard membranes using a knife.
Wash them thoroughly and chop or shred them finely
Take a big mixing bowl and add the shredded leaves, besan, ajwain, salt, red chilli powder, coriander powder, amchur powder and cumin Powder, ginger paste, green chillies, sugar, coriander leaves, soda and mix well, add water if required.
The mixture should be a thick one and not runny(it should be like a soft dough)
Now make small cylindrical shapes of about 5 inches out of the prepared dough, with the help of your greased palms.
Meanwhile heat 2 glasses of water in a vessel and steam all the rolls on a greased strainer covered with a lid for at least 15-20 minutes on high heat.
They become non sticky after steaming.
Let them cool down and come to room temperature.
Now cut them into 1 inch slices using a sharp knife.
Heat oil in a wok and fry them until crisp and brown in colour, turning occasionally.
Remove them on an absorbent paper
Sprinkle some chaat masala and roasted sesame seeds and serve hot with ketchup, mint coriander chutney and khatti meethi chutney.
