Snack · Indian · 15 min
Khandvi with Tempered Mustard Seeds and Fresh Coconut
- Calories
- 110
- Protein
- 6g
- Carbs
- 8g
- Fat
- 6g
Ingredients
- 60 g chickpea flour
- 100 g plain low fat yogurt
- 120 ml water
- 0.5 tsp ginger paste
- 0.25 tsp green chili paste
- 0.25 tsp turmeric ground
- 0.25 tsp fine sea salt
- 4.2 g olive oil
- 0.5 tsp mustard seed
- 5 each curry leaves
- 1 tbsp coconut
- 1 tbsp cilantro
Method
- 01In a bowl, whisk together chickpea flour, low-fat yogurt, water, ginger paste, green chili paste, turmeric, and sea salt until completely smooth with no lumps.
- 02Pour batter into a heavy saucepan over medium-low heat. Stir continuously with a spatula for 8 to 10 minutes as it cooks and thickens into a glossy paste that pulls away cleanly from the pan.
- 03Working quickly, spread hot batter in a paper-thin layer across a flat, greased surface using an offset spatula. Allow to cool and set for 5 minutes.
- 04Cut cooled sheet into 2-inch wide strips, then roll each strip tightly into a cylinder.
- 05Heat olive oil in a small pan over medium heat. Add mustard seeds and curry leaves, letting seeds pop and crackle for 30 seconds.
- 06Pour hot oil and spices over rolled khandvi pieces. Garnish with freshly grated coconut and chopped cilantro before serving.
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