Khandvi

Khandvi is a cooked chick-pea batter which has been lighly seasoned with chilli and ginger, spread thinly and then sliced into 1-1½-inch strips which are then rolled up and finished off with coconut and chopped coriander.

Ummm... sounds confusing? Well, it is one of the easiest recipes out there, and it does take some practice to know when the batter is cooked and then spreading it out thinly. But, if I can make this, then so can you! And there are so many other recipes out there for Khandvi too! Just ask Googlebhai. :)

• 1 cup besan flour
• ½ cup sour cream
• ½ cup yogurt
• 1 cup water
• 1 tsp finely minced green chiles (paste) - according to taste
• 1 tsp finely minced ginger (paste) - according to taste
• 1 tsp salt - according to taste
• ½ tsp tumeric powder
• 2 tbsp oil
• ¾ tsp mustard seeds
• ½ tsp cumin seeds
• A couple (4-5) curry leaves
• 4 Thai green chillies, ends chopped off, and slit in half lengthwise
• 2 tbsp desiccated coconut (or fresh if you have some)
• 10 sprigs of coriander leaves, finely chopped

1. Sieve the besan flour in a bowl
2. Whisk the sour cream and yogurt, add water and whisk
3. Slowly add in the besan flour and keep whisking until you have a smooth batter
4. Add minced ginger, minced chilies, salt and tumeric, mix well
5. Heat in the microwave for 90 seconds, once done, take out and stir well so that there are no lumps
6. Repeat step 5 another 2 times
7. The mixture should now be thickening up well. While it it still hot, take a little bit, and apply a thin layer on the back of a metal spoon. After about a minute, the batter should have set on the spoon and you should be able to peel it off, or roll it off. When you can do this, the mixture is ready... If not, then microwave for another minute
8. One done, apply the mixture on the back of a cookie sheet, or a pastry sheet or a large steel thali. Spread the mixture so that it is about 1/16 - 1/8 of an inch thick. You need to do this quickly before the mixture sets (I used the back of 2 cookie sheets)
9. Allow the spread mixture to cool for 5-10 minutes
10. Run a knife (cut) into 1 inch strips
11. Roll each strip up and place upright in a dish
12. Heat the oil, and temper the black mustard seeds and cumin, curry leaves and sliced green chilies
13. Drizzle a little oil over each rolled Khandvi
14. Carefully, lay each Khandvi on it's side, and sprinkle the coconut and coriander leaves, and drizzle the rest of the oil (You don't have to use all the oil, but try and spoon out the black mustard seeds, cumin seeds, green chilies and curry leaves.
15. Enjoy!

Hmm... You can see the rolled on the top and the sides. Yummy!