Chickpea Flour “Cigars” with a Coconut-Mint Sauce


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  • Serves


    • Difficulty


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By Raghavan Iyer

Published 2008

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I watched carefully as Bharati Sindhvad, my friend Swetal’s mother, made khaandvi. As the batter thickened in the pan and started to separate from the sides, she spread a little of it on the counter next to the stove, spreading it out with her finger to see if it was the right consistency. “Almost there,” she said in Gujarati, and continued her clockwise stirring for an additional 1 to 2 minutes. Within minutes, the thin, flat lasagnalike sheets lay spread out on foi