Khandvi (Rolled Chickpea Noodles)

• ½ cup besan (gram/chickpea flour)
• 1 cup buttermilk (light variety if available, otherwise dilute with a 4 tablespoons of water)
• 1 teaspoon ground ginger
• ½ teaspoon turmeric
• ½ teaspoon red chilli powder
• Salt to taste
• 1 ½ teaspoons mustard seeds
• 1 teaspoon sesame seeds
• 15–20 curry leaves, slivered
• 1 jalapeño, very finely diced
• 1–2 tablespoons grated coconut

Ingredients for 1 serving (335 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine the batter ingredients to make a smooth batter. Mix well with a whisk to ensure there are no lumps.

2. 2

   Heat a wok or pan over medium-low heat, and add 2–3 teaspoons of oil.

   Stovetop
3. 3

   Add the batter to the wok. Begin stirring the batter continuously to prevent the formation of lumps during cooking. Continue stirring until the mixture thickens almost to a dough.

   Stovetop
4. 4

   Spread a small amount of the mixture on a greased surface to form a thin layer. Let cool, and try rolling it up. If you can't roll it up, the mixture needs to be cooked more.

5. 5

   When the mixture is ready, quickly spread it in a very thin layer on a greased sheet. It should be thinner than a crêpe. Let cool.

6. 6

   Cut the cooled layer into strips, and roll the strips up.

7. 7

   Garnish with the mustard seeds, sesame seeds, curry leaves, jalapeño, and coconut.