Spiced Chickpea-Flour Snacks
The batter for this snack has to be of the right consistency—not too wet, not too dry—when you spread it out for rolling, so test a spoonful of it on a plate first.
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Credit: James Oseland
FOR THE KHANDVI:
4 serrano chiles, stemmed
1 1" piece peeled ginger, minced
1 cup yogurt
1 cup Indian chickpea flour
2 tsp. kosher salt
1⁄2 tsp. ground turmeric
FOR THE GARNISH:
1⁄4 cup peanut oil
2 tsp. black mustard seeds
2 tsp. sesame seeds
3⁄4 tsp. asafetida
10 fresh curry leaves
6 serrano chiles, julienned
5 chiles de árbol
2 tbsp. roughly chopped cilantro
2 tbsp. fresh grated coconut
1 Make the khandvi: Purée serranos, ginger, and 1⁄4 cup water in a food processor until smooth; set paste aside. In a bowl, whisk together yogurt, flour, salt, turmeric, and 1 cup water. Whisk reserved paste into batter; transfer batter to a 4-qt. saucepan over medium-high heat. Whisking constantly, bring to a boil; reduce heat to medium-low; cook until very thick, about 15 minutes. See
Forming the Khandvi for illustrated step-by-step instructions.
2 Make the garnish: Heat oil in a 10" skillet over high heat. Add mustard seeds, sesame, asafetida, curry leaves, serranos, and chiles de árbol and cook, stirring, until fragrant, about 2 minutes. To serve, pour garnish over roll-ups; sprinkle with cilantro and coconut.
SERVES 4 – 6
These snacks were intriguing, and excellent.
These snacks were intriguing, and excellent. Rating: 5