Khandvi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the gram flour, yogurt, water, ginger paste, green chili paste, turmeric powder, and salt until there are no lumps.

   Ca. 5 min.

   Kokkens note: Ensure the batter is very smooth to prevent lumps in the final product.

2. 2

   Pour the batter into a heavy-bottomed pan and cook over medium-low heat, stirring continuously to prevent sticking and burning.

   Ca. 10 min.

   Kokkens note: Stirring constantly is crucial for a smooth batter and to avoid lumps.

3. 3

   Continue cooking until the mixture thickens considerably and starts to leave the sides of the pan, forming a dough-like consistency. This can take 8-10 minutes.

   Kokkens note: To test if it's ready, spread a small amount on a greased plate; it should set within a minute without sticking.

4. 4

   Quickly spread thin layers of the hot batter onto the back of greased plates, a clean countertop, or large cutting boards using a spatula or knife.

   Ca. 5 min.

   Kokkens note: Work quickly as the batter sets fast. Aim for very thin, even layers.

5. 5

   Allow the layers to cool and set for 5-7 minutes until firm.

   Ca. 7 min.

6. 6

   Once set, cut the spread batter into 2-inch wide strips.

   Ca. 2 min.

7. 7

   Carefully roll each strip tightly from one end to the other to form the khandvi rolls.

   Ca. 5 min.

   Kokkens note: Be gentle to avoid tearing the delicate rolls.

8. 8

   Arrange the rolled khandvi on a serving platter.

   Ca. 1 min.

9. 9

   For the tempering, heat the oil in a small pan over medium heat.

   Ca. 1 min.

10. 10

    Add the mustard seeds and let them splutter.

    Ca. 1 min.

11. 11

    Add the sesame seeds, curry leaves, and asafoetida, and sauté for a few seconds until fragrant.

    Ca. 1 min.

12. 12

    Pour the hot tempering evenly over the khandvi rolls.

    Ca. 1 min.

13. 13

    Garnish with grated fresh coconut, if using, and chopped cilantro before serving.

    Ca. 1 min.