PREPARATION

1. In a pan, add 200 grams semolina and dry roast for 2-3 minutes.
2. Transfer the roasted semolina in a blender and blend to a fine powder.
3. In a mixing bowl, add blended semolina, 120 grams yogurt, 1/2 teaspoon salt and 200 milliliters water.
4. Mix it well to make the batter lumps free and keep aside.
5. In a pan , add 1 tablespoon peanuts and dry roast them.
6. In a heavy bottom skillet, add 1 tablespoon oil, 1 teaspoon cumin, 1 teaspoon mustard seeds, 1 teaspoon white lentil, 1 teaspoon spilt bengal gram and stir well.
7. Now, add 1 tablespoon curry leaves, mix and add 1/4 teaspoon asafoetida, 1 teaspoon green chili. Mix well.
8. Now, add 2 tablespoons onion, cook until translucent.
9. Add 1 tablespoon sweet corns, 290 grams boiled mashed potatoes, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon, coriander powder, 1 teaspoon chaat masala, 1/2 teaspoon garam masala. Mix well.
10. Remove the pan from heat and let it cool.
11. Take out the mixture in a bowl and take a small portion on the hand.
12. Roll it in elongate shape. Keep aside.
13. Now, heat a pan and pour the prepared batter in it.
14. Cover and cook for a minute.
15. Open the lid and flip it to cook from other side.
16. Again cover and cook for 1 minute.
17. Transfer the prepared semolina wrap on the flat surface.
18. Apply some ketchup evenly, add onions, tomatoes, and place prepared roll on it.
19. Fold each side to cover it and roll it tightly.
20. Cut it into two pieces.
21. Serve with ketchup.