Indian Gram Flour Savory Spirals

Ingredients

• 1 cup plain full-fat yogurt
• ¾ cup gram flour (besan)
• ½ cup water
• ½ teaspoon fine sea salt
• ¼ teaspoon ground turmeric
• 1 small green chile, finely minced
• ½ teaspoon fresh ginger, grated on microplane
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon black mustard seeds
• 2 whole dried red chiles, broken into pieces
• 8 leaves fresh curry leaves
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons fresh cilantro, roughly chopped

Instructions

1. 1

   In a medium bowl, whisk together 1 cup plain full-fat yogurt, 0.75 cup gram flour, 0.5 cup water, 0.5 teaspoon fine sea salt, and 0.25 teaspoon ground turmeric until completely smooth with no lumps — this base batter must be silky or your khandvi will tear. Fold in 1 finely minced small green chile and 0.5 teaspoon grated fresh ginger. Set aside at room temperature.

2. 2

   Pour the batter into a shallow non-stick skillet or tawa (Indian griddle) set over medium heat. Using a silicone spatula or wooden spoon, continuously stir the batter in a figure-8 or circular motion for 8-12 minutes. You're cooking it like you would khichdi or scrambled eggs — keep moving the batter from the edges to the center. Watch for it to gradually thicken and pull away slightly from the sides of the pan. It's ready when the batter becomes thick, glossy, and begins to form a cohesive mass that trails behind your spatula — you should be able to see the bottom of the pan briefly when you push it aside.

3. 3

   Transfer the cooked batter immediately onto a slightly damp kitchen towel or parchment paper, spreading it gently into a thin, even rectangle about 1/8 inch thick — work quickly while it's still warm and pliable. The batter will firm up as it cools, but if it becomes too stiff to roll, you can't recover it. Let it cool until it's just warm to the touch, about 3-4 minutes, but not completely cold.

4. 4

   Starting from one short edge, gently roll the batter into a tight, compact cylinder using the towel or parchment to help you — this is similar to rolling sushi. Transfer the roll to a cutting board and cut it into 1.5-inch segments using a sharp knife dipped in water between each cut (this prevents sticking). Arrange the spiral pieces seam-side down on a serving plate.

5. 5

   In a small saucepan, heat 2 tablespoons ghee or vegetable oil over medium heat until shimmering. Add 1 teaspoon black mustard seeds — they will begin to pop and splutter after 15-20 seconds. Immediately add 2 dried red chiles (broken into pieces) and 8 fresh curry leaves. Sauté for 10-15 seconds until fragrant, then remove from heat.

6. 6

   Drizzle the warm tempering oil and spices evenly over the khandvi spirals. Sprinkle 2 tablespoons unsweetened shredded coconut and 2 tablespoons roughly chopped fresh cilantro over the top. Serve at room temperature or slightly warm — khandvi tastes best within a few hours of rolling, as it will gradually firm up further as it sits.

Tools you’ll need

• medium mixing bowl
• whisk
• silicone spatula or wooden spoon
• 12-inch non-stick skillet or tawa
• kitchen towel or parchment paper
• cutting board
• sharp knife
• small saucepan
• serving plate
• microplane grater

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