Indian cuisine · Breakfast & Eggs

Khandvi

Paper-thin gram flour sheets rolled into delicate spirals and topped with mustard seeds, coconut and coriander.

Ingredients · for 4 servings

• 150 g gram flour (chickpea flour)
• 400 g yogurt (10%)
• 500 ml water
• 1/2 tsp turmeric
• 1 tsp ginger-garlic paste
• 1 tbsp black mustard seeds
• 1 tsp sesame seeds
• 10 curry leaves
• 2 tbsp desiccated coconut
• 1/2 bunch coriander
• 3 tbsp vegetable oil
• Salt

Instructions

1. Lightly oil two large baking sheets or the backs of trays and have them ready — the batter must be spread immediately once cooked.
2. Whisk gram flour, yogurt, water, turmeric, ginger-garlic paste and 1 tsp salt until completely lump-free, then pass through a fine sieve.
3. Cook the mixture in a wide pan over medium heat, stirring constantly, for 10–12 minutes until it is thick enough that a spoon leaves a brief trail.
4. Immediately spread it in thin portions onto the oiled sheets and let cool for 5 minutes until the layer turns matte and firm.
5. Cut the layer into 6 cm wide strips and roll each strip up tightly from the short end into a firm spiral; arrange them close together on a platter.
6. Heat the oil, let the mustard seeds, sesame and curry leaves crackle for 30 seconds, drizzle over the rolls, and serve chilled sprinkled with desiccated coconut and chopped coriander.