In Ahmedabad I met Mrs
Sift the gram flour, salt, chilli powder and turmeric into a mixing bowl. Pee, and roughly chop the ginger, then press in a garlic crusher held over the flour mixture to extract the juice only. Put the yogurt into a jug, add the water and whisk or stir thoroughly. Gradually add this liquid to the flour mixture, stirring with a wooden spoon and whisking if necessary until the mixture is smooth.
Pour the mixture into a heavy-based saucepan (preferably non-stick) and place over a medium heat. When it begins to bubble, reduce the heat to as low as possible and stir continually until the mixture is very thick; this can take about 25 minutes. Remove from the heat.
Lightly oil two or three large flat baking sheets - or any other smooth flat surface. Spread the thick paste over the oiled surfaces as thinly as you can - the thinner the better; ideally you should be almost able to see through the paste. Leave for a few minutes until cold and set, then cut into strips, about
Arrange the khandvi on a serving plate, or perhaps on individual plates if you are having them as a first course. Unless serving quite soon, cover with cling film and refrigerate, for up to a day.
Take the khandvi from the fridge about an hour before serving. Prepare the garnish just before you eat: heat the groundnut oil in a frying pan over a fairly high heat and add the cumin and mustard seeds; when these begin to pop (almost immediately), stir in the sesame seeds and remove from the heat. Spoon the garnish over the khandvi and sprinkle with the coconut. Roughly chop the coriander leaves and throw them on top.
© 2010 Josceline Dimbleby. All rights reserved.