Sambhar Vadi (Cilantro Stuffed Spring Roll)

Thaw the pastry.

Coarsely ground the nuts and add the dessicated coconut and mix them together and set aside.

Add the oil to a pan and add cumin, ginger paste and asafoetida. After the cumin starts sizzling, keep the gas on low heat. Add the salt, turmeric, chili powder and coriander powder to the mix.

Add the ground peanut/coconut mixture and stir to mix over medium heat for 2-3 minutes.

Add the chopped cilantro leaves and mix the stuffing until the cilantro leaves start to wilt. Remove the pan from heat and add lemon juice and raisins. Let it cool.

Heat oil for deep frying in a pan.

Set aside a glass of water to use with the pastry.

Take a pastry sheet and apply water around the edges of the sheet with the tip of your finger.

Spread a spoonful of the stuffing on each disc and make a roll of it. Seal the ends by applying water to the edges to seal.

Repeat the same procedure for remaining sheets.

Deep fry all rolls until golden brown.

Serve with Green Chili chutney or Mint chutney and Tamarind chutney.