Khandvi

Step 1

In a blender, mix together the gram flour, cake flour, yoghurt, water, chillies, ginger, garlic, turmeric powder, salt, sugar and citric acid powder. Taste. If it’s not sour enough, add more citric acid. Put half of this mixture in a stainless steel pot and cover. Place on a steam stand in a pressure cooker with water.

Step 2

Now pressure cook for 20 minutes. Cool and remove from the cooker and stir well. (Alternatively, the blended mixture can be cooked in a heavy bottom frying pan, stirring all the time to ensure no lumps form. Keep stirring until mixture starts leaving the side of the pan.)

Step 3

Using an old credit card or non-stick spatula, spread the mixture over the kitchen worktop evenly and thinly, so that it’s around 1mm in thickness (Alternatively, cover the mixture with plastic paper and roll out evenly.) Allow to dry for 4-5 minutes. Steam the second half of the mixture in the same way.

Step 4

Cut long, even strips on the spread-out mixture for the width of the roll. Using your fingers, roll each strip so that it resembles tiny swiss rolls. Place in a serving dish. Repeat with remaining mixture. These can be left in the fridge overnight.

Step 5

Before serving, remove from the fridge and leave at room temperature for 30 minutes. For the tadka, heat 1⁄2 cup oil, add mustard seeds. When the seeds start to pop, add the sesame seeds and pour over the khandvi. Sprinkle desiccated coconut and fresh coriander on top to decorate.