Discover how to create these delicious bite-sized savoury snacks
Makes about 40 rolls
15 mins + 5 mins rest time
- 150g gram flour (buy a South Asian brand, as the texture is different)
- 400ml water + 1 tbsp
- 250g natural yogurt
- 1 tsp ginger paste
- 1-2 tsp green chilli paste (to taste)
- ¼ tsp Rajah Turmeric
- 1 tsp lemon juice
- 1-2 tsp salt (to taste)
- 2 tbsp vegetable or sunflower oil
- 2 tsp Rajah Black Mustard Seeds
- 15-20 curry leaves, stalks discarded
- Handful desiccated coconut
- Handful chopped coriander
- Add all the ingredients (except the temper mix) to a mixing bowl and whisk to combine.
- Add this mixture to a high-speed blender, and whizz until combined, then sieve the mixture into a wide non-stick saucepan. Taste for seasoning, adding more salt if needed.
- Set up two non-stick silicone mats, or alternatively you can lay out two pieces of foil and oil them lightly.
- Heat over a medium heat, stirring continuously with a spatula, for 5-6 min or until the mixture dries up and comes away from the sides. You should be able to easily (carefully) swipe it off your spatula with your finger without leaving any residue.
- Quickly divide the mixture between your two mats and spread out as thin as you can. You can lay a piece of cling film over the top and use a rolling pin if this helps, but the mixture should be the thickness of a £1 coin. Remove the cling film if using, then let the mixture cool for 5 mins.
- Trim the edges, then slice the slabs into long strips, cutting across widthways too until you’re left with squares. Gently roll the khandvi pieces up and add to your serving dish. You have to work quite quickly here, if the mixture gets too cold it won’t roll.
- In a small frying pan, heat the vegetable or sunflower oil with the black mustard seeds and curry leaves. Let sizzle then pour over the khandvi. Decorate with the desiccated coconut and coriander (if liked).