Serves: 4
Total Calories: 286
1. Sift the chickpea flour through a fine-mesh strainer to remove any lumps. Grease or lightly spray two 12 x 18-inch baking trays and set aside.
2. In a blender (not a food processor) blend together the whole green chili pepper, ginger, lemon juice, and 1 cup of the yogurt until smooth. Then add the remaining 1 cup yogurt, chickpea flour, salt, and turmeric, and blend again until smooth.
3. Transfer to a large nonstick wok or saucepan, mix in the water, and cook, stirring constantly and scraping the sides to prevent any lumping, over medium-high heat, 2 to 3 minutes, then over medium-low heat until it starts to splutter and turns into a very thick batter, 3 to 5 minutes.
4. Pour the batter into the 2 trays and, with a scraper or a spatula, spread it evenly and as thinly as you can. Set aside to cool, about 30 minutes. With a knife or pizza cutter, cut each sheet of batter into 6 x 2-inch strips and roll each strip tightly like a jellyroll. Transfer the rolls to a serving platter and sprinkle the coconut and cilantro on top.
5. Heat the oil in a small saucepan over medium-high heat and add the green and red chili peppers. Stir a few minutes, then add the mustard seeds they will splutter upon contact with the hot oil, so reduce the heat and cover the pan until the spluttering subsides. Add the asafoetida and curry leaves. When they sizzle, add the paprika and immediately pour over the khandvi rolls. Serve warm or refrigerate up to 2 hours and serve cold.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Gujarati Chickpea Flour Rolls recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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