Khandvi Rolls

Khandvi is a recipe where timing becomes technique.\n\nThe gram-flour mixture must be cooked until thick, then spread while still very hot. Once it cools and dries, it can be cut into strips and rolled.\n\n## Ingredients\n\nMakes 8–12 rolls\n\n- 3 tbsp plain yogurt\n- 1 cup water\n- 1 cup gram flour\n- salt to taste\n- 1/4 tsp turmeric\n- 1/2 tsp cayenne pepper or paprika\n- 3 tbsp lemon juice\n- 2 cups water, for boiling\n- 3 tbsp olive oil\n- 1/2 tsp black mustard seeds\n- 1/2 tsp cumin seeds\n- 1 tbsp sesame seeds\n- 2 tbsp fresh green chilies, finely chopped, for garnish\n- 1/4 cup fresh cilantro, chopped, for garnish\n\n## Method\n\nWhisk the yogurt with 1 cup water until smooth.\n\nIn another bowl, combine gram flour, salt, turmeric, cayenne or paprika, and lemon juice. Add the yogurt mixture and whisk smooth.\n\nBring 2 cups water to a boil in a large pot, then reduce to a simmer. Add the gram-flour mixture and stir frequently until it becomes a thick sauce.\n\nImmediately spread the hot mixture over a greased baking sheet. Let it cool and dry for about 15 minutes.\n\nCut into strips, roll lengthwise, then cut into smaller pieces.\n\nHeat the oil. Add mustard seeds and cover until they pop, about 30 seconds. Add cumin for about 10 seconds, then sesame. Spoon the seed mixture over the rolls and garnish with chili and cilantro.\n\n## Spread while hot\n\nOnce the mixture cools in the pot, it becomes difficult to spread thinly enough to roll.\n\n## Tempering finishes the texture\n\nThe seed topping adds aroma and small bursts of crunch to a soft gram-flour roll.\n\nThe recipe rewards speed at one moment and patience at the next.