Mix the gur and tamarind pulp, heating a little to dissolve the gur.
Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
Mix the besan, dhania, jeera, chilli powder, ginger garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.
Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
Place another leaf over this and repeat the besan application. Do the same with two more leaves. Tuck in the edges along the length and roll like a scroll. Repeat with the rest of the leaves.
Steam rolls for 15 minutes in a pressure cooker. When cool, slice into 1"- 3" thick slices and deep fry before serving.
