In a bowl take some grated pointed and snake gourds. Add sliced onion sliced mixed bell peppers, sliced green chillies, rice flour, salt, chaat masala, cumin powder and chopped coriander. Mix these well. Apply oil on a butter paper. Place the mixture on a butter paper. Place another small piece of butter paper on top. Press gently and flip. Now the mixture is on the other small butter paper. Pour oil on a tawa and heat it. Place the mixture on the tawa with the butter paper and then peel the paper off. Toast both sides. When the roasties are ready, transfer them to a serving plate. Garnish the roasties with red cabbage hung curd and herbs dip and chopped coriander.