Heat 2 tbsp oil in a pan; add asafoetida and cumin seeds, saute for a few seconds. Add the green gram paste, and the remaining ingredients; saute till the mixture leaves the sides of the pan and is soft.

Rub 1 tbsp oil into the refined flour and knead with enough water into a soft dough. Divide the dough equally into 12 - 13 portions.

Take a portion, make a hollow in the centre and fill with the green gram mixture. Seal the filling inside. Repeat with the other portions. Cover the stuffed balls with a moist cloth and keep aside for 10 - 15 minutes. Roll out each portion into a thin disc of 10" diameter with some dry flour.

Roast the disc on a griddle (tawa) on both sides with 1 1/2 tsp oil. Remove and repeat with the other discs. Cover with aluminum foil.They can be eaten cold with sangar ka saag