Khandvi with Toasted Sesame and Fresh Coconut

Whisk the chickpea flour, yogurt, ginger, green chili, and water in a non-stick pan until completely smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a glossy, paste-like consistency, about 8-10 minutes.

Spread the mixture as thinly and evenly as possible onto a large, flat, greased tray or the back of a baking sheet. Let it cool for 5 minutes until set.

Once firm, use a sharp knife to cut into 2-inch wide strips. Carefully roll each strip into a tight, delicate cylinder.

Heat the olive oil in a small pan, add a pinch of mustard seeds until they pop, then pour this tempering over the rolls. Serve immediately while warm, garnished with a tiny sprinkle of fresh cilantro.