Khandvi

Khandvi

Ingredients:

1 cup Besan (Bengal gram flour)
2  cups thin buttermilk (Little sour)
1/2 tsp turmeric
1/4 tsp asafoetida
salt to taste
1tbsp green chilli ginger paste

For garnish:

3 tbsp oil
1 tsp mustard seed
3 tbsp chopped fresh corriander
3 tbsp fresh grated coconut(optional)

Procedure:

1. Mix the gram flour, buttermilk, turmeric powder, asafoetida, green chilli paste and salt very well.
2. Heat the mixture and keep stirring constantly.When very thick, test by spreading a little paste on a plate. If after about 1 minute, the mixture can be rolled and lifted, it is ready for spreading.When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.
3. Cool and cut in about 50 mm. (2") strips.
4. Roll up the strips (like small Swiss rolls) and arrange on a plate.
5. Heat the oil in a vessel and fry the mustard seeds.
6. When the seeds start popping, remove from the fire, add the asafoetida and pour over the arranged rolls.
7. Garnish with the chopped coriander and grated coconut and serve.