Snack · Indian · 15 min
Khandvi with Toasted Sesame and Fresh Coconut
- Calories
- 72
- Protein
- 4g
- Carbs
- 9g
- Fat
- 2g
Ingredients
- 14.1 g chickpea flour
- 0.5 cup plain yogurt
- 29.4 ml water
- 0.25 tsp ginger
- 0.25 tsp green chili pepper
- 0.125 tsp turmeric
- 0.25 tsp salt
- 0.5 g olive oil
- 0.25 tsp mustard seeds
- 0.5 tsp sesame seeds
- 4 each curry leaves
- 1 tsp shredded coconut
- 1 tsp cilantro
Method
- 01In a non-stick pan, whisk together chickpea flour, plain Greek yogurt, water, grated ginger, minced green chili, ground turmeric, and salt until completely smooth with no lumps.
- 02Cook the batter over low heat, stirring continuously to prevent lumps, until it thickens into a glossy paste that pulls away from the pan, about 8-10 minutes.
- 03Immediately spread the hot mixture as thin as possible onto the back of a flat baking sheet or large clean tray using a spatula. Let cool for 5 minutes until firm.
- 04Slice the set batter into 2-inch wide strips and carefully roll each strip into a tight cylinder. Arrange rolls on a serving plate.
- 05Heat olive oil in a small pan over medium heat. Add mustard seeds, sesame seeds, and curry leaves. Fry for 30 seconds until mustard seeds pop and sesame seeds lightly toast.
- 06Pour the warm tempered oil and spices evenly over the khandvi rolls. Garnish with freshly grated coconut and chopped cilantro before serving.
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