Khandvi

In a large bowl, whisk together the chickpea flour, yogurt, water, turmeric, ginger paste, green chilli paste, and salt until completely smooth with no lumps.

Pour the mixture into a heavy-bottomed non-stick pan or kadai. Cook over medium heat, stirring continuously with a spatula to prevent lumps and sticking.

Keep stirring constantly for 12–15 minutes as the mixture thickens. It is ready when it becomes very thick, glossy, and starts to leave the sides of the pan.

Test readiness: spread a small amount on a greased plate. If it sets within 30 seconds and rolls up cleanly without sticking, the batter is ready.

Working quickly, spread thin, even layers of the hot batter onto the back of greased thalis (plates) or a clean marble surface using a flat spatula. The layer should be as thin as possible — about 1–2 mm.

Allow the spread batter to cool for 5–7 minutes until it sets completely.

Once set, cut the sheet into strips about 4–5 cm wide using a knife or pizza cutter.

Carefully roll each strip tightly from one end to form compact cylinders. Arrange the rolls on a serving plate.

For the tempering: heat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, dried red chillies, curry leaves, and asafoetida. Sauté for 30 seconds.

Pour the hot tempering evenly over the khandvi rolls.

Garnish with grated fresh coconut and chopped coriander. Serve at room temperature.