In a large bowl, combine 1 cup chickpea flour, 1 cup plain yogurt, 2 cups water, and 1/2 teaspoon salt. Whisk well to make a smooth batter. (Be sure to use the same cup to measure the flour, yogurt, and water for consistent results.)

Place a deep pan on the stove. Strain the batter through a sieve into the pan and set the heat to medium. Add ginger paste, turmeric, and green chilies. Stir continuously. After about 5 minutes, the batter will thicken. Turn off the heat.

Take two large plates and lightly grease them with a little oil. Pour the Khandvi mixture onto the plates and, using a knife, spread it into a very thin layer. Let it cool.

Heat oil in a small pan. Once hot, add mustard seeds. When they start to pop, add curry leaves and freshly grated coconut. Sauté for 1 minute.

Spread this tempering over the Khandvi. Sprinkle with a few pomegranate seeds and chopped cilantro. Using a knife, cut the Khandvi into long strips. Gently roll each strip as shown in the picture. Place the rolls on a plate.