Kolkata-Style Egg Roll

Ingredients

• 300 g (scant 21/2 cups) plain (all-purpose) flour, plus extra for dusting
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1 teaspoon butter
• about 120 ml (1/2 cup) lukewarm water
• 4 eggs
• 1 teaspoon cumin seeds
• sea salt, to taste
• 2 tablespoons rapeseed (canola) oil
• 1/2 cucumber, julienned
• 1 red onion, finely sliced
• 2 chillies, finely chopped
• 1/2 lime, for squeezing
• 1 tablespoon rapeseed (canola) oil
• ó white onion, finely chopped
• 1 teaspoon sugar
• 400 g (14 oz) tin of chickpeas (garbanzo beans), drained
• 1 tomato, roughly chopped
• 1 teaspoon grated fresh ginger
• 1 teaspoon grated garlic
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon salt
• 1 teaspoon Greek-style yoghurt
• 1/2 teaspoon mint sauce
• 1 teaspoon tamarind sauce (store-bought)
• 1 teaspoon Pudina (Mint) Chutney
• 1/2 teaspoon black salt
• fresh herbs, for sprinkling