Crispy Khandvi Rolls
Silky gram-flour spirals, steamed in minutes, then pan-fried until edges crisp. Finished with mustard tempering and fresh cilantro—pure umami comfort.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 6g
Ingredients
- 1 cup gram flour (besan)
- 1.5 cups water
- ¼ tsp turmeric powder
- 1 whole green chili, minced
- ½ tbsp ginger, grated
- ½ tsp mustard seeds
Instructions
- 1
Whisk gram flour, water, turmeric, chili, and ginger in a bowl until smooth and lump-free.
- 2
Pour batter into a large nonstick skillet over medium heat, stirring constantly until it thickens and pulls from the sides, ~6 minutes.
- 3
Spread the thick batter onto a parchment-lined plate or board while still warm; let cool 2 minutes.
- 4
Cut the sheet into strips, then roll each loosely and arrange seam-side down in the same skillet.
- 5
Sear rolls over medium-high heat until edges are golden and crisp, ~3 minutes; flip and sear the other side.
- 6
Push rolls aside, add oil and mustard seeds to the pan, let seeds pop, then drizzle over rolls and serve.
Tools you’ll need
- medium mixing bowl
- whisk
- large nonstick skillet, 12-inch
- wooden spoon
- parchment paper
- cutting board
- sharp knife
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