• Mix all of the dough ingredients with enough water to make a stiff dough (approximately 1/2 cup of water).
• Let dough rest for 1/2 hour.

Now let’s make the filling.

• Heat oil in a nonstick pan. Add the ginger garlic paste and chili sauce and fry for 1 minute.
• Add the coconut, poppy seeds and salt, stirring constantly to prevent the coconut from burning for 1 minute.
• Now add the cilantro and cook for 2 minutes, stirring constantly, until cilantro wilts.
• Add lemon juice and stir to combine. Allow to cool.

To make the paste,

• combine all the paste ingredients and mix well.

To make the rolls

• Heat enough oil for deep frying in wok or deep pot to 350 F.
• On a lightly floured surface, take a ping pong sized ball of dough and roll out to a 6 inch round.
• Spread a little of the paste on the rolled out dough and then sprinkle a little of the filling towards one end.
• Put a little water around the perimeter of the dough to help seal the dough.
• Now roll up and then pinch the ends to seal, dabbing with more water, as necessary, to seal
• Place in hot oil and fry until golden brown on all sides, about 1 minute.
• Drain immediately and serve with your favorite chutney.