Khandvi

How to Prepare

1. In a mixing bowl, combine 2.5 cups of besan
2. 5 cups of buttermilk
3. 5 tsp ginger-green chili paste
4. 25 tsp turmeric powder, and salt to taste. Whisk until smooth and lump-free.
5. Transfer the mixture to a non-stick pan and cook on medium heat, stirring continuously to avoid lumps, for about 8-10 minutes until it thickens to a batter-like consistency.
6. Quickly spread a thin layer of the mixture on a greased flat surface or tray using a spatula. Let it cool for 5 minutes.
7. Cut the cooled layer into 2-inch wide strips and roll each strip tightly to form khandvi rolls. Arrange them on a serving platter.
8. For tempering, heat 5 tbsp oil in a small pan, add 2.5 tsp mustard seeds
9. 5 tsp sesame seeds
10. 10-15 curry leaves, and 5 chopped green chilies. Sauté for a few seconds and pour over the khandvi rolls.
11. For chaat assembly, top the khandvi rolls with 2.5 cups of whisked curd
12. 25 cups of green chutney
13. 25 cups of tamarind chutney
14. 5 tsp chaat masala
15. 25 tsp roasted cumin powder, and 1.25 tsp red chili powder.
16. Garnish with 1.25 cups of sev
17. 25 cups of pomegranate seeds, and chopped coriander leaves. Serve immediately.