Khandvi with Tempered Mustard Seeds and Fresh Coconut

In a bowl, whisk together 60g chickpea flour, 100g low-fat yogurt, and 120ml water until perfectly smooth, ensuring no lumps remain.

Pour the mixture into a heavy-bottomed non-stick pan over medium-low heat. Stir constantly with a silicone spatula for about 8-10 minutes. The mixture will thicken rapidly into a glossy, smooth paste that pulls away from the sides of the pan.

Quickly spread the batter in a very thin, even layer onto a flat, greased surface (or the back of a baking sheet) using an offset spatula. Let it set for 5 minutes until firm.

Once cool, cut the sheet into 2-inch wide strips. Roll each strip tightly into a small cylinder.

Heat 2g olive oil in a small pan. Add a pinch of mustard seeds and fresh curry leaves; let them crackle and pop, releasing their aroma.

Pour the tempering over the rolls and garnish with freshly grated coconut and chopped cilantro. Serve warm.