Moong Spring Roll

For the filling:

50 gm moong dal

1 tbsp finely chopped onion

1 tbsp finely chopped capsicum

1 tbsp tomato ketchup

1 tbsp refined oil

Salt to taste

Refined oil for frying the rolls.

For the wrapper:

100 gm flour

¼ tsp salt

Water for the dough

1. Wash the moong dal and cook with ¼ tsp salt with as minimum water as possible till cooked.

2. Heat 1 tblsp refined oil over medium heat. 

3. Add the chopped onion and sauté till transparent. 

4. Add the capsicum and fry lightly for few seconds. 

5. Add the tomato ketchup for few seconds.

6. Add the cooked dal into the fried mixture and mix well.  

7. Adjust the salt and allow it to cool.

8. Sieve the flour into a bowl. 

9. Add the salt and mix well. 

10. Add the room temperature water and make a soft dough. 

12. Cover it and keep it aside for about 10 minutes.

13. Turn out the dough onto a working surface and knead lightly. 

14. Divide the dough into five balls.

15. Take a ball on a floured surface and roll out the ball to about 12 cm diameter round shape. 

16. Do the same with the other four balls.

17. Take 1 tblsp flour in a small bowl. 

18. Heat one tablespoon of refined oil and pour it over the flour and mix well.

19. Take one sheet of round dough and brush the top with the flour-oil mixture. 

20. Stack the second sheet over it and brush the top of the second sheet with the oil mixture again. 

21. Stack the third sheet and brush it with the same mixture.  

22. Stack the fourth sheet, brush the top with the same oil mixture and place the fifth sheet of dough over it. 

23. On a floured surface, roll out the stack of 5 sheets together to about 20 cm diameter round shape.  If you have a 20 cm big cutter, then you may trim the round circle with it.  Otherwise do as I did.

24. Heat a non-stick pan over low heat.  When warmed, place the stack of sheets on it.  

25. After few seconds, turn the sheets to the other side. 

26. Slowly the sheets will be separated at the round edge. 

27. Then carefully remove the sheets one by one from both the sides.

28. Place them on a plate and cover with a damp cloth.  The sheets should remain slightly damp.

29. As I did not have a round cutter, I trimmed the edge of the circles with a pair of scissor.   As shown the picture.  Each sheet is thin and transparent as shown in the third picture.

30. Take one tsp of flour and little water and mix well.  This will act as glue for the rolls.

31. Take a sheet on a plate.  Place the dal mixture on one side.

32. Place little glue on the side closer to the mixture. 

33. Pull over that end over the mixture and stick it in front.

34. Now glue the semi-circle as shown in the picture. 

35. Fold the two adjacent sides and then roll up the covered mixture to the end and press it gently. 

36. Place the loose end down ward.   Repeat the same with the other sheets.

37. Heat the oil over medium heat.  When it is hot place the rolls and fry till golden brown. 

38. Repeat the same with the other rolls. 

39. Serve hot with a sauce.