Khandvi

Name: Khandvi
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup chickpea flour (about 60 grams); 1 cup thick yogurt (about 240 grams); 1 pinch asafoetida; 1/4 teaspoon turmeric powder; 1 teaspoon black mustard seeds; 2 tablespoons finely chopped cilantro; 2-4 chopped green chilies; 2 tablespoons grated coconut; Salt to taste; 1 tablespoon oil

Priya Vinod Dhamechani @cook_9564051

Khandvi

Priya Vinod Dhamechani @cook_9564051

Saved

Ingredients

30 mins

4 servings

1/2 cupchickpea flour (about 60 grams)
1 cupthick yogurt (about 240 grams)
1 pinchasafoetida
1/4 teaspoonturmeric powder
1 teaspoonblack mustard seeds
2 tablespoonsfinely chopped cilantro
2-4chopped green chilies
2 tablespoonsgrated coconut
Salt to taste
1 tablespoonoil

Saved

Steps

30 mins

1

In a bowl, mix the chickpea flour with the yogurt.
2

Add salt, turmeric, and asafoetida to the mixture and blend in a mixer. Add 1 cup water (about 240 ml).
3

Pour the mixture into a skillet and cook, stirring constantly to avoid lumps.
4

When the mixture thickens, turn off the heat.
5

Flip a plate over and spread a thin layer of the mixture on it. This amount makes enough for about 4 plates.
6

Let it cool for 10 minutes. Cut into strips and roll them up. Arrange the rolls on a tray.
7

Sprinkle grated coconut and cilantro on top. Prepare a tempering by heating oil and adding mustard seeds, then pour it over the rolls.
8

Khandvi is ready. Serve with cilantro chutney.