Khandvi
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Khandvi is a famous Gujarati dish. It is similar to rolled pasta made from chickpea flour.
An Easy(in my opinion), amazing starter.
The traditional recipe is somewhat modified below:
Batter:
1/2 Cup besan (gram flour) 1 cup buttermilk (light variety if available, otherwise dilute with a 4 tablespoons of water) A teaspoon of ground ginger 1/2 teaspoon of turmeric (more if you like/want) 1/2 teaspoon of red chilli powder (can be more, or less) Salt to taste
Garnish:
1 1/2 teaspoons of mustard seeds 1 teaspoon of sesame seeds 15-20 curry leaves One very finely diced Jalapeno 1-2 tablespoons of grated coconut
Method:
1) Make batter with ingredients as identified above..and ensure there are no lumps. Use a wisk to mix well. 2) Heat a wok to medium high and put a 2-3 teaspoons of oil. 3) Add the batter to the wok, and keep stirring constantly for 7-8 minutes till the batter is cooked - becomes more like a dough, and all the liquid has evaporated. 4) Take a ladle full of what has now become dough on a cookie sheet with foil and using a spatula, spread it so that it is very thin - thinner than a crepe. Set aside
