Name: Chickpea flour squares with coconut and mustard
Yield: Serves 4
Cuisine: India
Ingredients: 30 ml/2 tbsp sunflower oil or light olive oil, plus extra for brushing over; 15 ml/1 tbsp desiccated (dry unsweetened shredded) coconut; 2.5 ml/1½ tsp ground turmeric; 6 fresh or 8 dried curry leaves; 115 g/4 oz/1½ cup full-fat (whole) natural (plain) yogurt; 1.25 ml/¼ tsp asafoetida; tangy chutney, to serve; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 10 ml/2 tsp sunflower oil or light olive oil; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp black mustard seeds; 275 g/10 oz/2½ cups gram flour (besan); 1 dried red chilli, torn into pieces; 2 fresh red chillies, finely chopped (deseeded if preferred)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This is a new version of a delicious savoury snack, Khandvi, from the state of Gujarat, which uses yogurt in place of curds and incorporates chilli and desiccated coconut for added flavour. They are low in fat and packed with essential nutrients. Served with chutney, they make a perfect appetizer.

Ingredients

275 g/10 oz/2½ cups gram flour (besan)
115

Method

Sift the gram flour into a large mixing bowl and make a well in the centre.
Blend the yogurt with 90ml/6 tbsp water in a separate bowl or jug (pitcher), and add the mixture to the flour.
Add the salt, turmeric, chillies and oil. Mix everyt

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Chickpea flour squares with coconut and mustard

Ingredients

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