Serves: 4
Total Calories: 412
1. Prepare the chickpea flour roll recipe through Step 4 - up to spreading the cooked batter on the trays.
2. In a food processor, process together the cucumber, red bell pepper, and cilantro until minced. Transfer them to a medium nonstick skillet and cook over medium heat until the vegetables first release their juices and then until the juices dry up, 2 to 4 minutes. Sprinkle over the batter in the trays and let cool, about 30 minutes.
3. With a knife or pizza cutter, cut each sheet of batter into 6-by2-inch strips then roll each strip tightly like a jellyroll. (Push seeping filling back in with your fingers.) Transfer the rolls to a serving platter and sprinkle the coconut and cilantro on top.
4. 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 the curry leaves. When they sizzle, add the paprika, then immediately pour over the khandvi rolls. Serve warm or refrigerate at least 2 hours and serve cold.
VARIATION: Try a thin layer of Cilantro-Lime Chutney (see Chutneys and Pickles) or Fresh Coconut Chutney with Cilantro (see Chutneys and Pickles) instead of this filling.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Gujarati Stuffed Chickpea Flour Rolls recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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