Khandvi Rolls
Khandvi is a recipe where timing becomes technique.
The 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.
Ingredients
Makes 8–12 rolls
- 3 tbsp plain yogurt
- 1 cup water
- 1 cup gram flour
- salt to taste
- 1/4 tsp turmeric
- 1/2 tsp cayenne pepper or paprika
- 3 tbsp lemon juice
- 2 cups water, for boiling
- 3 tbsp olive oil
- 1/2 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1 tbsp sesame seeds
- 2 tbsp fresh green chilies, finely chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Method
Whisk the yogurt with 1 cup water until smooth.
In another bowl, combine gram flour, salt, turmeric, cayenne or paprika, and lemon juice. Add the yogurt mixture and whisk smooth.
Bring 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.
Immediately spread the hot mixture over a greased baking sheet. Let it cool and dry for about 15 minutes.
Cut into strips, roll lengthwise, then cut into smaller pieces.
Heat 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.
Spread while hot
Once the mixture cools in the pot, it becomes difficult to spread thinly enough to roll.
Tempering finishes the texture
The seed topping adds aroma and small bursts of crunch to a soft gram-flour roll.
The recipe rewards speed at one moment and patience at the next.