Khandvi

Ingredients

• 110g gram flour (besan), sieved
• 180ml sour plain yogurt
• 540ml water
• 1 tsp ginger and green chilli paste
• 1/2 tsp ground turmeric
• 1/4 tsp asafoetida
• 1 tsp fine salt
• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• 1 tbsp white sesame seeds
• 10 fresh curry leaves
• 2 green chillies, finely chopped
• 3 tbsp fresh coconut, grated
• 3 tbsp coriander leaves, chopped

Before you cook

• Oil the backs of two large baking trays and a clean stretch of worktop — you need far more smooth surface ready than you think.
• Sieve the gram flour into a bowl.
• Whisk the yogurt with the water until no lumps of curd remain.
• Pour the thinned yogurt over the gram flour and whisk hard until silky, then strain it if you can still feel grains.
• Stir in the ginger and chilli paste, turmeric, asafoetida and salt.

Steps

1. Pour the batter into a wide, heavy non-stick pan and set it over medium-low heat.
2. Stir constantly with a flat wooden spatula, scraping the base and the corners, for about 15 minutes until the batter thickens into a glossy paste that pulls away from the pan.
3. Smear a teaspoon of the paste onto an oiled plate, count to thirty, then try to roll it up.
4. If it tears or smears rather than rolling cleanly, cook for 3 minutes more and test again.
5. Take the pan off the heat and work quickly from here, because the paste sets hard as it cools.
6. Ladle a portion onto an oiled tray and spread it as thinly as you can with an offset spatula, no thicker than a sheet of card.
7. Spread the rest of the paste across the remaining oiled surfaces the same way.
8. Leave the sheets to cool and set for 8 minutes, until they feel dry to the touch.
9. Cut the sheets into strips about 5cm wide with a knife or a pizza wheel.
10. Roll each strip up tightly from one end and set the rolls seam-side down on a serving plate.
11. Heat the oil in a small pan over medium heat and add the mustard seeds.
12. Once the seeds stop popping, add the sesame seeds, curry leaves and chopped green chillies and fry for 20 seconds.
13. Pour the tempering in a line along the rolls.
14. Scatter over the coconut and coriander and serve at room temperature.