Khandvi ((CHICKPEA FLOUR AND BUTTERMILK ROLLS)) Recipe

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 chilies

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 chilies

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.