Khandvi (Rolled Chickpea Noodles)
Photo: w:User:Pmahale, Public domain
Khandvi is a Gujarati and Maharashtrian snack of thin chickpea flour sheets rolled into tidy spirals. The whole dish depends on one judgment call: how long you stir the batter. Undercook it and the sheet will not set enough to roll, overcook it and it will not spread thin, leaving thick rolls. A small test smear on a greased surface tells you when it is ready.
Instructions
Whisk the besan, buttermilk, ginger, turmeric, chilli powder and salt together until the batter is completely smooth and free of lumps.
Heat a wok or pan over medium-low heat and add 2 to 3 teaspoons of oil. Pour in the batter.
Stir constantly so no lumps form as it cooks. Keep going until the mixture thickens almost to a dough.
Test it before you commit. Smear a little of the mixture in a thin layer on a greased surface, let it cool, and try to roll it up. If it will not roll, cook the mixture a while longer.
When it passes the test, quickly spread the mixture over a greased sheet in a very thin layer, thinner than a crêpe. Let it cool.
Cut the cooled layer into strips and roll each strip up.
Garnish the rolls with the mustard seeds, sesame seeds, curry leaves, jalapeño and grated coconut. Adjust the spices to your taste.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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