Khandvi

Method

1. 1

   Make batter: Combine 1 cup chickpea flour, 2 tbsp yogurt, 1 tsp ginger-green chilli paste, half tsp turmeric, half tsp red chilli powder, 1 tsp sugar and salt. Add water to make a very smooth, lump-free batter with the consistency of cream.

2. 2

   Cook the batter: Transfer batter to a non-stick pan. Cook on medium-low heat, stirring constantly for 8-10 minutes until it thickens considerably and starts leaving the sides of the pan.

3. 3

   Spread on a surface: Grease a clean marble or granite surface or the back of large thalis. Quickly spread the hot, thick batter in a very thin layer using a spatula.

4. 4

   Spread second layer: Repeat spreading on another greased surface. Work quickly as the batter sets fast once cooled.

5. 5

   Let it cool: Allow the spread batter to cool completely at room temperature — about 10-15 minutes. Do not refrigerate.

6. 6

   Roll into khandvi: Once cooled and firm, use a sharp knife to cut into 2-inch wide strips. Starting from one short end, roll each strip tightly into a cylinder.

7. 7

   Place in serving dish: Arrange the rolled khandvi in a serving plate. They should hold their shape firmly.

8. 8

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — wait until they pop. Add 1 tbsp sesame seeds, 2 dried red chillies and a pinch of asafoetida.

9. 9

   Pour tempering: Pour the hot tempering directly over the rolled khandvi. The sesame seeds add crunch and aroma.

10. 10

    Garnish and serve: Sprinkle freshly grated coconut and finely chopped coriander over the khandvi. Serve at room temperature as a snack or starter.