Khandvi

Ingredients

• - ½ cup: Chick-pea flour
• - ½ cup: Sour yogurt
• - ½ tsp: Ginger paste
• - ½ tsp: Green chilli paste
• - ½ tsp: Chilli powder
• - 1/8 tsp: Asafoetida
• - 1/8 tsp: Turmeric
• - ½ tsp: Mustard seeds
• - 2 Sabut lal mirch
• - 2 tsp: Oil
• - 1 tsp: Salt or to taste
• - 1 ½ cup: Water
• - For Garnish
• - Coriander-chopped fine
• - Grated coconut

List of Recipes

• - Mix besan, ginger, green chilli, red pepper, salt, heeng and turmeric into a smooth paste with some water till no lumps are left. Add the rest of the water and mix well.
• - Bring to a boil, stirring all the time (to avoid scorching).
• - Keep cooking and stirring till you reach a paste like consistency. Spread a tsp of the batter on to an ungreased surface and cool, it should come off clean.
• - With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool.
• - Heat oil and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and spread over the layer. Pick up the lal mirch and keep aside.
• - Cut layer into strips and roll each strip like a scroll, firmly.
• - Arrange on to a serving dish and garnish with coriander, coconut and peppers and serve.