Khandvi (Rolled Chickpea Noodles)

Khandvi (Rolled Chickpea Noodles) — a indian recipe, 11 ingredients.

Indian

contains glutencontains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

½ cup besan (gram/chickpea flour)
1 cup buttermilk (light variety if available, otherwise dilute with a 4 tablespoons of water)
1 teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon red chilli powder
Salt to taste
1 ½ teaspoons mustard seeds
1 teaspoon sesame seeds
15–20 curry leaves, slivered
1 jalapeño, very finely diced
1–2 tablespoons grated coconut

Make it lactose-friendly

1 cup buttermilk (light variety if available, otherwise dilute with a 4 tablespoons of water) → lactose-free milk + 1 tsp lemon juice per cup

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Combine the batter ingredients to make a smooth batter. Mix well with a whisk to ensure there are no lumps.
Heat a wok or pan over medium-low heat, and add 2–3 teaspoons of oil.
Add the batter to the wok. Begin stirring the batter continuously to prevent the formation of lumps during cooking. Continue stirring until the mixture thickens almost to a dough.
Spread a small amount of the mixture on a greased surface to form a thin layer. Let cool, and try rolling it up. If you can't roll it up, the mixture needs to be cooked more.
When the mixture is ready, quickly spread it in a very thin layer on a greased sheet. It should be thinner than a crêpe. Let cool.
Cut the cooled layer into strips, and roll the strips up.
Garnish with the mustard seeds, sesame seeds, curry leaves, jalapeño, and coconut.

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