Khandvi with Chicken Keema Topping

Instructions

1. 1

   Prepare Batter and Spreading Surfaces

   • Before you start cooking, lightly grease the back of 2-3 large steel plates (thalis) or a clean, heatproof countertop. Keep them ready.
   • In a large mixing bowl, add the besan, sour curd, water, ginger paste, green chili, turmeric powder, asafoetida, and salt.
   • Using a wire whisk, mix thoroughly until you have a completely smooth, lump-free, and thin batter. This should take about 3-4 minutes.
2. 2

   Cook the Batter

   • Pour the batter into a heavy-bottomed, non-stick pan or kadai.
   • Place the pan on low-medium heat and begin stirring continuously with the whisk. It is crucial not to stop stirring to prevent lumps from forming.
   • Cook for about 10-12 minutes. The batter will gradually thicken from a thin liquid to a paste-like consistency. It will start to pull away from the sides of the pan.
   • To check for doneness, spread a teaspoon of batter on one of the greased plates. Wait for 30-60 seconds. If you can peel it off cleanly without it sticking or breaking, the batter is ready. If not, cook for another 1-2 minutes and test again.
3. 3

   Spread, Cool, and Cut

   • Once the batter is cooked, turn off the heat and work very quickly. Pour a ladleful of the hot batter onto a greased surface.
   • Using an offset spatula or the back of a flat ladle, spread the batter into a very thin, even layer.
   • Repeat with the remaining batter on other greased surfaces. Let the layers cool and set completely, which takes about 5-7 minutes.
   • Once cooled, use a knife or pizza cutter to cut the sheets into long, parallel strips about 2 inches wide.
4. 4

   Roll and Arrange

   • Carefully start rolling each strip from one end to the other, creating tight, cylindrical rolls.
   • Gently lift each roll and arrange them on a serving platter with the seam side down.
5. 5

   Prepare the Tempering (Tadka)

   • Heat the oil in a small pan over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
   • Add the sesame seeds and curry leaves. Sauté for another 30 seconds until the seeds are fragrant and the leaves turn crisp. Be careful as the leaves may splutter.
6. 6

   Garnish and Serve

   • Immediately pour the hot tempering evenly over the arranged Khandvi rolls.
   • Garnish with freshly grated coconut and chopped coriander leaves.
   • Serve at room temperature and enjoy this delightful Gujarati snack.