Chickpea flour squares with coconut and mustard

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

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

Asia
India
Snack
Starter
Gujarat
Vegetarian

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