Firstly, in a small vessel take sieved chickpea flour.also add ginger-chilli paste, turmeric and salt to taste.mix well, and add 2 cups of buttermilk.mix well with a whisk forming a smooth flowing consistency.now place the vessel into the cooker pressure cook for 3 whistles on medium flame.once the pressure releases, take the vessel out and mix well.

Take a spatula of chickpea paste and spread immediately over the plate.allow it to cool for 10 minutes.now, cut into 2 inch size.
and roll tight making sure there are no cracks forming on khandvi.
furthermore, garnish the khandvi with more coconut and coriander leaves.

Also prepare the tempering, by heating oil.add mustard seeds, curry leaves and asafoetida.once the tempering splutter, pour it over the khandvi.finally, gujarati khandvi is ready to serve.