Khandvi

Ingredients

• 1 cup besan (chickpea flour)
• 1 cup sour yoghurt
• 2 cups water
• 1 tsp turmeric
• 1 tsp mustard seeds
• 2 tbsp sesame seeds
• fresh coconut and coriander to garnish

Instructions

1. 1

   Whisk besan, yoghurt, water, turmeric and salt into a smooth lump-free batter.

   5 min
2. 2

   Cook batter in a non-stick pan on medium heat, stirring continuously for 12-15 minutes until very thick and no raw flour smell.

   💡 Tip: Never stop stirring - lumps will ruin the texture.

   15 min
3. 3

   Immediately spread thin layers on a greased flat surface or back of plates. Work quickly.

   💡 Tip: Speed is critical - the mixture sets fast.

   3 min
4. 4

   Let cool for 5 minutes. Cut into strips and roll up tightly from one end.

   5 min
5. 5

   Temper: heat oil, crackle mustard seeds, add sesame seeds. Pour over khandvi rolls. Garnish with coconut and coriander.

   3 min