In a bowl add gram flour, cumin powder, coriander powder, turmeric, red chili powder, garam masala, sugar, salt and mix. Add tamarind paste and required water to make a thick paste.

Wash and wipe the leaves with paper towel or dry cloth.Remove the stem and slice the middle vein with a knife. Gently roll the rolling pin on the leaf to flatten the veins

On a plain surface, place the leaves smooth side down and spread the paste evenly. Place another leaf on the top and spread the paste, similarly place the third and fourth leaf.

Fold the sides of the leaves inside and tightly roll the leaves just like a burrito. Tie it with a thread to prevent it from opening in the steamer.

Preheat a steamer with enough water. Grease the steamer plate with oil. Place the rolls and steam for 20 minutes. Remove from the steamer and let it cool.

Once cool slice the rolls half an inch thick.

Heat oil in a pan on a low heat, fry the steamed roll till golden brown on both the sides. Serve with tea.