Khandvi
(CHICKPEA FLOUR AND BUTTERMILK ROLLS)
MAKES 12 rolls
PREPARATION TIME: 30 minutes
Ingredients:
Vegetable oil, as needed
1/2 cup chickpea flour
(besan)
2 cups buttermilk
1 teaspoon finely chopped
fresh ginger
1 teaspoon finely chopped
green
1 teaspoon ground turmeric
2 teaspoons fresh lemon juice
Salt to taste
MUSTARD TARKA
1 tablespoon vegetable oil
2 teaspoon black mustard
seeds
1 teaspoon sesame seeds
pinch of hing (asafetida)
10 fresh curry leaves
2 green chilies, finely
chopped
Finely chopped fresh
cilantro leaves, for serving
Unsweetened shredded
coconut, for serving
Procedure:
Grease a large, clean work
surface (like a cutting board) with a thin coating of oil.
In a large bowl, whisk
together the chickpea flour, buttermilk, ginger, green chilies, turmeric, and
lemon juice. Season with salt, then strain the batter through a fine-mesh sieve
and into a medium saucepan.
Set the saucepan over medium
heat, and while whisking constantly,
heat the buttermilk mixture
until it thickens slightly but is still
pourable, 8 to 10 minutes. It's
important to whisk the batter
constantly during this
process to prevent scorching and to
keep it
thin (a flat paddle whisk
works well).
Carefully pour half the
batter onto the greased surface and, working
very quickly, spread it out
into a 24 x 18-inch rectangle 1/8 inch thick
(it will begin to set very
quickly).
Cover the surface of the bowl
containing the remaining batter with a damp cloth. Let the poured batter set
until it becomes pliable, 2 to 4 minutes.
Using a sharp paring knife,
cut the sheet into 3 x 6-inch rectangles. Starting at a short end, roll each
rectangle up and transfer to a plate.
Oil the work surface once
more and repeat the process with the remaining batter,
Make the mustard tarka: In a small skillet, heat the oil over medium-
high heat until it glistens,
about 3 minutes. Add the mustard seeds,
and once they start to pop,
after about 2 minutes, add the sesame
seeds, hing, curry leaves,
and green chilies and sauté until the
are tender, about 3 minutes.
To serve, pour the tarka over
the khandvi and garnish with cilantro
and coconut.
Note:
Khandvi is a refreshing snack
that embodies the lightness of Gujarati cui-
sine. The khandvi batter is
made with chickpea flour and this, along with
turmeric, results in a vibrant
gold color.
The buttermilk offers the
tanginess that is a signature of Gujarati cooking. The tricky part of this
recipe is to ensure that the khandvi batter does not become too thick when it's
heated. If it thickens too much, it will be difficult to spread into the thin layer
required to form the signature rolls. It's also important to work very quickly
once the batter is ready. Otherwise it will become lumpy and difficult to
spread into a thin layer.
It might take a few attempts,
but soon you will be on your way to khandvi heaven, because that's truly what
it feels like to pop one of these velvety smooth rolls into your mouth. They can
be kept refrigerated in a covered container for up to 2 days, making them an
ideal make-ahead dish to bring to a party.
