Chop green chillies and put into a bowl. Add
gram flour, 1 tsp olive oil and sufficient water. Use a hand blender to blend into a smooth mixture.
Add tofu cubes, spinach puree, dill leaves and
salt and blend to make a chunky batter of pouring consistency.
To make the chutney, heat brown sugar in a
non-stick pan. Add juice of 1 lemon, tomatoes, salt and cinnamon and mix well.
Heat some olive oil in another non-stick pan.
Add pomegranate seeds, onion and chilli
powder to the chutney, mix well and cook till the tomatoes soften.
Pour a ladle full of the batter in the second
pan, spread into a cheela and place some sprouts on top. Cook till evenly done from both the sides. Make more pancakes in a similar way topped with fenugreek leaves.
Add coriander leaves and juice of remaining
lemon to the chutney and switch off heat.
Cut out smaller discs from the cheela with a
cookie cutter and place them on a serving plate. Top with the tomato chutney, garnish with micro greens and sprouts and serve hot.
To make cover, take
the flour in a mixing bowl and rub in 3 tbsps ghee. Add sufficient water and knead into a stiff dough. Cover with a damp cloth and let it rest for a while.
To make syrup, cook
the sugar with ½ cup water in a non-stick pan, stirring till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Further cook the syrup till it reaches one string consistency. Remove from heat and keep warm.
To make stuffing, Take khoya, dry fruits, powdered sugar, green cardamom powder and saffron in another bowl and mix well. Divide into 12 equal portions.
Divide the dough into
12 equal portions. Roll out each portion into a 5-inch diameter puri.
Place one portion of
the stuffing in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
Heat sufficient ghee in
a kadai and deep-fry till golden brown. Drain on absorbent paper.
Soak the lavang
latikas in the warm sugar syrup for 3-4 minutes. Drain, arrange on a serving platter and serve warm.