Khandvi or Patudi
This is a very famous Gujarati specialty. Just need a little patience to make it so the layered rolls just melt in your mouth!
Ingredients for the khandvi:
1 cup chana flour / gram flour
1 cup plain yogurt
1 ½ cup water at room temperature
1 ½ tablespoon crushed green chilies
1 ½ tablespoon ginger paste
¼ teaspoon turmeric
1 ½ teaspoon salt, per taste
Ingredients for the tampering:
3 Tablespoon oil
½ teaspoon asafetida
1 teaspoon cumin
1 teaspoon mustard seeds
1 tablespoon sesame seeds
2 tablespoon shredded coconut (unsweetened)
½ cup finely chopped cilantro
Clear your kitchen counter surface or kitchen table top that is flat and smooth in surface. Cut a wide strip of plastic (from a brand-new liner) in 15 inches X 60 inches in length. Tape it down with masking/painter tape so it is secure.
Cooking the khandvi dough:
In a heavy pot or non-stick pan, take the flour, yogurt, water, chilies, ginger, turmeric and salt. Take a hand blender and mix well. Taste for salt. Note: You can also mix all the ingredients in a blender or with a manual whisk. Make sure there are no lumps in the batter. Set the mixture on medium-high heat on the stove. Keep stirring the mixture continuously for about 5 minutes until the mixture starts to bubble. Reduce the heat to medium, keep stirring continuously make sure that the dough does not stick to the bottom of the pan. Continue stirring for a few more minutes till you see the shine in the mixture. To test for doneness, take a small sample of the paste on a flat saucer or the back of a spoon. Let it cool down, then with the push of your thumb see if the dough peels off without sticking to your thumb. If it’s still sticky, cook for a couple more minutes and test again. Remember to keep stirring continuously so it does not scorch at the bottom of the pan. Once the dough is ready, take it over to the prepared surface. With the help of a silicon spatula, take some mixture and glide it thin on the plastic. Remember to go in one quick swift in the same direction. Do not use a spreading motion. Cover the plastic about 12 inches tall and continue to glide the rest of the dough on the plastic till you finish the dough. You have to work quickly during this process otherwise the dough with get clumpy if it cools down.
Prepare the Tampering:
In a small sauce pan, heat the oil on medium heat. Once the oil is hot, add in the cumin and mustard seeds. Let is splatter (keep the pan covered). Once the seeds splatter, add in the asafetida and sesame seeds. Remove from heat and let it cool slightly.
Make strip marks on the cooled dough with a plastic spatula or plastic knife of about two-inches in width. Sprinkle the coconut and cilantro evenly on the spread-out dough. Take the tampering oil and sprinkle it all over the cilantro and coconut. With a gentle hand incorporate the surface with tampering, coconut and cilantro.
Start rolling each strip. Push back the end the is closer to you. Once the dough has lifted off the plastic, continue making a tight roll all the way to make the khandvi. Repeat the process till all the rolls are complete and arrange them in a platter. Khandvi is ready to serve!
If you are not serving immediately you can cover with plastic wrap and store in the fridge. Remove from the fridge at least an hour before serving.
NOTE: If you prefer to show the garnish and tampering, roll the plain khandvi then sprinkle with the coconut and cilantro garnish the pour the tampering over the top. I personally like the other method because you get the perfect taste of everything in each bite.
[Makes approximately 25 rolls]