ONION,CHEESE,CAPSICUM KHANDVI

1 1/4 cups gram flour (besan)
1 cup yogurt
1 " piece ginger
1-2 green chillies
4 tbsp oil
salt to taste
1/2 tsp turmeric powder
1 tbsp lemon juice
1 pinch of asafoetida
1 tsp mustard seeds
8-10 curry leaves

2 tbsp finely chopped onion

2 tbsp finely chopped cottage cheese

2 tbsp finely chopped capsicum

salt and pepper to taste

Method:

1. Heat one tsp of oil and add onion and capsicum to it stir for a while and add cheese and then salt and pepper to taste. Keep the filling aside.
2. Sieve besan and keep in a bowl. 
3. Grind ginger and green chillies.
4. Grease the reverse side of a few thalis or marble table top with a little oil..
5. Make buttermilk with yogurt and half a cup of water.
6. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.
7. Cook this mixture, stirring continuously, in a thick bottomed pan on low medium flame till it becomes a smooth thick batter. It takes a little time to get ready approximately 15-20 minutes.
8. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.
9. Spread the prepared filling over it.
10. When cool, cut into strips two inches wide and roll them tightly.
11. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.When they splutter,add curry leaves and pour over the pieces.
12. Keep them in fridge and serve cool.