Khandvi

To a microwave safe bowl, add in the gram (besan, chana, chickpea) flour.

Thereafter, add in the turmeric powder & the salt.

Mix to combine those ingredients.

Next, add in the yoghurt.

Pour in the warm water.

Use a whisk & mix until well combined.

The mixture should be smooth.

Place the bowl into the microwave & heat for 2 minutes. (This step may also be done on the stove-top if you do not have a microwave, keep mixing this mixture on medium heat until it thickens – I just find the microwave method works quicker).

Whisk well.

Place it back into the microwave for another 2 minutes.

Whisk again. The mixture should be thicker in consistency.

Place it one more time in the microwave but for only 1 minute this time.

Use a stick blender & blend the mixture well so that there are no lumps. Alternatively, whisk & strain the mixture but you will have to work quickly with it because as the mixture cools, it will harden.

Scoop the mixture onto a clean surface, I used my counter top but you may also use the back of a tray.

Using a long spatula or the back of a knife, spread the mixture as thin as possible on the surface.

Allow the spread out mixture to cool for 15 minutes.

After 15 minutes, cut into equal sized strips.

Roll the strips.

Set the rolls onto a plate or bowl beside each other &/or stacked together.

Place a small pan on the stove-top on medium-high heat. Add in the vegetable oil & allow it to come to a heat.

Once the vegetable oil is hot, add in the mustard seeds, sesame seeds & curry leaves. I roughly chopped the curry leaves. Green chilies may also be added if preferred.

Heat these spices for 30 seconds & remove from the stove-top.

Pour the tempered spices over the rolls.

Garnish with chopped coriander (dhania).

Serve your Khandvi rolls.