Khandvi: The Recipe

Khandvi batter:

1 ½ c plain yogurt, sour cream or cultured buttermilk
1 c chickpea four
1 tspn salt
½ tspn turmeric

Mix it up, start cooking on medium, switch to super low once the cooking gets underway. Once done, spread and roll.


Topping:

½ tspn ghee or olive oil
1 tbspn mustard seeds
½ tspn hing
3 tbspn shredded coconut
chopped coriander leaf

Heat ghee or olive oil, fry mustard seeds until they pop. Off the heat and add hing and coconut, stirring until coconut brown. Pour over rolled khandvi. Add chopped coriander leaf if desired.

For more info on the khandvi making process, and to see pictures, check out my post Khandvi: Not Jam.buyhumanmade.com