In a mixing bowl, combine the gram flour (besan) and rice flour. The rice flour is the secret to making the vadi extra crispy.

Add the dry spices: turmeric, red chilli powder, cumin-coriander powder, sesame seeds, hing, and salt.

Add the ginger-garlic-green chilli paste and the chopped fresh coriander leaves.

Gradually add water and mix well to form a smooth batter.

Note: The consistency should be spreadable—not too runny like water, but not as thick as dough.

Take one leftover chapati and place it on a flat surface.

Spread a generous layer of the batter evenly over the entire surface of the chapati.

Tightly roll the chapati from one end to the other to form a log (similar to a Swiss roll).

Apply a little batter at the end of the roll to seal the edges so it doesn't open up.

Repeat this process for all your remaining chapatis.

Prepare a steamer or boil 2 glasses of water in a large pot.

Grease a sieve or steamer plate with a little oil.

Place the prepared chapati rolls on the sieve.

Steam on medium-high heat for exactly 10 minutes.

After 10 minutes, turn off the flame and let the rolls cool down completely. They will firm up as they cool.

Drop the slices into the hot oil and deep fry on medium flame.

Flip them occasionally until they turn golden brown and crispy on both sides.

Remove and drain excess oil using a tissue paper.