Gujarat Khandvi Gram Flour Roll Yogurt Tempered Classic

Method

1. 1

   Whisk besan with yogurt and water until completely smooth — absolutely no lumps.

2. 2

   Add turmeric, ginger paste and salt. Whisk again.

3. 3

   Pour into a heavy pan. Cook on medium stirring constantly and vigorously for 8 to 10 minutes.

4. 4

   The mixture will thicken. Keep stirring — it must not stick. The khandvi mixture is ready when it does not stick to a spoon and holds shape when a small amount is spread on a plate and cooled — it should peel off cleanly.

5. 5

   Work very fast now: pour the hot mixture onto the back of lightly greased thali plates or a marble surface in a thin, even layer — spread with a spatula as thin as possible (1 to 2 mm).

6. 6

   Let cool for 2 to 3 minutes until set.

7. 7

   Cut into 5 cm wide strips. Roll each strip into a tight spiral.

8. 8

   Arrange spirals on a serving plate.

9. 9

   For tempering: heat oil. Add mustard and sesame seeds — pop.

10. 10

    Add curry leaves and green chillies. Pour over the khandvi rolls.

11. 11

    Garnish with coriander and fresh coconut.