Khandvi

Ingredients

• Besan (Chick-pea flour) ½ cup ( 60 g)
• Khatta dahi (sour yogurt) ½ cup (100 g)
• Water 1 ½ cups (375 ml)
• Ginger paste ½ tsp
• Green chilli paste ½ tsp
• Chilli powder ½ tsp
• Haldi (turmeric)                        1/4 tsp
• Salt 1 tsp or to taste
• Heeng (asofoetida) 1/8 tsp
• Haldi (turmeric) 1/8 tsp
• For tempering:
• Oil 2 tsp
• Sarson (mustard seeds ) ½ tsp
• Sabut lal mirch (Dried whole red pepper) 2
• Kadhi Patta (curry leaves)                            4-5
• Hara dhania (coriander leaves)chopped fine 1 tbsp
• Grated coconut ¼ cup

Preparation

• Place flour in a deep, heavy based pan (the pan should be large, as there is a lot of spurting while cooking).

• Add ginger-chilli paste, chilli powder, haldi,salt, heeng and haldi, and mix. Now add the yogurt, a little at a time, so as to form a smooth paste, without any lumps, and then the water.

• Place the pan over high heat, and bring to a boil, stirring all the time (to avoid scorching).

• Keep cooking and stirring till you reach a paste like consistency, increasing or decreasing the heat according to your ability to avoid scorching.

• It is cooked enough, when you separate a portion of it from the rest with a stirrer and you can see the bottom of the pan, which gets covered gradually (if it gets covered immediately, it is too thin). Another test is to spread a tsp of the batter on to an ungreased surface, when cool, it should come off clean.

• With the help of a rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible and leave to cool.

• Heat the oil in a small pan and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and then spread over the layer. Sprinkle all but 1 tbsp of the coriander and 1tbsp of the coconut over it, and pick up the lal mirch and keep aside.

• Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them.

• Arrange them on to a serving dish. Garnish with the rest of the coriander, coconut and peppers and serve.