Khandvi Recipe

• 1 cup sour yoghart
• 3 cups water
• 2 tsp ginger -chopped
• 2 green chillies
• 1/2 tsp salt
• pinch asafetida
• pinch turmeric powder

• 1 tbsp oil
• 1 tsp mustard seeds
• 2-3 whole red chillies
• 8-10 curry leaves
• 2 tbsp coriander leaves-chopped
• 1/2 cup coconut-grated

• Put gramflour in a deep, heavy based pan. Grind the ginger and green chillies together to a paste and add to a pan.
• Mix-in the chilli powder, salt, asafoetida and turmeric. Gradually add the yoghurt. Stir continuously to make a smooth and lump-free paste.
• Add water and place pan over high flame. Allow it to boil and stir continuously till a paste-like consistency appears. Since the mixture splatters a lot, be careful and avoid scorching by adjusting the flame.
• With the help of rubber spatula, spread the mixture on an un-greased surface in thin layers and leave it to cool.
• While it cools, heat oil in a small pan, add mustard seeds, curry leaves and whole red chillies. Stir a few times, and then sprinkle over the spread out mixture. Scatter all but 1 tbsp each of the coriander leaves and coconut as well. Remove the whole red chillies and keep aside.
• When cool, cut this layer into strips of your wish. Roll up each strip like a scroll, as firmly as you can, without breaking them, and arrange on to a serving dish. Garnish with remaining coriander leaves, coconut and whole red chillies and serve.