Fragrant khandvi rolls

Preparation info
  • Makes


    • Difficulty


    • Ready in

      35 min

Appears in
Asian Tapas: Small Bites, Big Flavors

By Christophe Megel and Anton Kilayko

Published 2010

  • About

Chickpea flour, also called garbanzo flour, has a nutty, earthy flavor that is the perfect foil for rich spicing and coconut. Serve these wonderfully fragrant rolls warm with drinks.


  • 2 tablespoons oil
  • 25 to 30 fresh curry leaves or basil leaves, stems removed
  • 2


  1. Heat the oil in a skillet and pan-fry the curry leaves or basil leaves for 30 seconds until they change color and become crispy. Remove the leaves and set aside. Pan-fry the mustard seeds in the same oil for 30 seconds until the seeds pop. Remove from the pan and set aside.
  2. Combine the turmeric, red pepper, salt and chickpea flour in a bowl. Add the yogurt and