Khandvi

• ½ cup: Chick-pea flour
• ½ cup: Sour yogurt
• ½ tsp: Ginger paste
• ½ tsp: Green chilli paste
• ½ tsp: Chilli powder
• 1/8 tsp: Asafoetida
• 1/8 tsp: Turmeric
• ½ tsp: Mustard seeds
• 2 Sabut lal mirch
• 2 tsp: Oil
• 1 tsp: Salt or to taste
• 1 ½ cup: Water
• For Garnish
  • Coriander-chopped fine
  • Grated coconut

1. Mix besan, ginger, green chilli, red pepper, salt, heeng and turmeric into a smooth paste with some water till no lumps are left. Add the rest of the water and mix well.
2. Bring to a boil, stirring all the time (to avoid scorching).
3. Keep cooking and stirring till you reach a paste like consistency. Spread a tsp of the batter on to an ungreased surface and cool, it should come off clean.
4. With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool.
5. Heat oil and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and spread over the layer. Pick up the lal mirch and keep aside.
6. Cut layer into strips and roll each strip like a scroll, firmly.
7. Arrange on to a serving dish and garnish with coriander, coconut and peppers and serve.