In a mixing bowl, add 1 cup of gram flour and ½ cup of water (or as required) to make a thick batter. Whisk the batter for 2 minutes until it becomes light and fluffy.
In a blender, add 3 green chilies, 1 inch of ginger, 5-6 garlic cloves, ½ tsp of cumin seeds, and a pinch of salt. Crush into a coarse paste.
Add the paste to the batter. Also add ½ tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander powder, a pinch of hing, 1 tsp of ajwain, ½ tsp of garam masala, salt to taste, 1 tbsp of sesame seeds, 1 tsp of sugar, 1 tbsp of lemon juice, ½ cup of coriander leaves, and 1 cup of chopped spinach leaves. Mix well.
The batter is ready; its consistency should be thick and spreadable.
Take one roti and spread the batter on it. Roll the roti and make all the rolls the same way.
In a pan, boil 3-4 cups of water, place a plate with holes on it, and grease the plate with oil. Place the roti rolls on the plate. Cover and steam on high flame for 12-15 minutes.
Once the rolls are steamed properly, switch off the gas and let the roti rolls cool down.
Cut the rolls into medium-thickness pieces and set them aside.
Heat oil and fry the roti rolls on medium-high flame until they become crisp on both sides. Fry all the rolls in the same way.
Serve the crispy roti rolls with khatti-meethi imli ki chutney.
