Khandvi/ Gram flour rolls

Ingredients

2 tablespoons sunflower oil

4 tablespoons gram flour/ besan

1 tablespoon natural yoghurt

salt(preferably rock salt) 

1/4 teaspoon turmeric powder

1/4 teaspoon asafoetida

1 teaspoon chilli powder

500ml water

8-10 curry leaves

1 teaspoon mustard seeds

1 tablespoon chopped coriander leaves

1 tablespoon grated coconut(optional)

Method

• Lightly oil a baking sheet (approx. 30 cm) and spread it out and keep aside.
• In a bowl, whisk together the gramflour, yoghurt, salt, turmeric, asafoetida, chilli powder and water.
• Pour this into a heavy bottomed saucepan and bring this mixture to a boil, stirring occasionally
• Once it starts to boil, reduce the heat and cook stirring continously for 10-15 minutes or until it turns into a thick paste.
• Remove this paste from the heat and spread out this paste onto the oiled baking sheet, spreading it thinly over the surface of the baking sheet with the base of a wide spoon or spatula.

• Leave this to cool for around 5-10 minutes.
• Then cut into 1 inch long strips and roll in each strip.

• Place the rolls on a serving plate.
• Heat oil in a small pan. Add the curry leaves and mustard seeds.
• Once they start to crackle, pour this tempering over the prepared rolls.
• Sprinkle the chopped coriander leaves and grated coconut(not added here) to garnish and serve.