Name: Fragrant khandvi rolls
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: Makes 24 pieces
Cuisine: Indian
Ingredients: 2 cups (500 ml) water; 3 tablespoons plain yogurt; 1 teaspoon salt; 2 to 3 tablespoons freshly grated coconut; 2 teaspoons mustard seeds; 25 to 30 fresh curry leaves or basil leaves, stems removed; 1 teaspoon ground turmeric; 1 tablespoon minced coriander leaves (cilantro); 1 cup (200 g) chickpea flour; 2 tablespoons oil; 1 tablespoon oil; 1 teaspoon ground red pepper

Preparation info

Makes
24
pieces

Difficulty
Easy
Ready in
35 min

Appears in

Asian Tapas

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.

Ingredients

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

Asia
India
Starter
Gluten-free
Vegetarian

Method

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.
Combine the turmeric, red pepper, salt and chickpea flour in a bowl. Add the yogurt and

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of