My dear aunt taught me to make chickpea rolls when I was a little girl. This melt-in-your-mouth snack is popular not only with Gujaratis but all Indian food-lovers. It requires a degree of effort and patience, but once mastered you will do it again and again.

Notes from the Diaspora Test Kitchen: We made these using the back of a lightly oiled half sheet pan instead of dinner plates and found that an offset spatula helped spread everything into a thin, even layer. Then, we cut them into strips about 2x4¼" (give or take!) before rolling them. We also love adding a few curry leaves to the sesame tadka, but that's up to you!

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Ingredients

For the rolls

1 cup (125g) gram/besan flour
½ cup (110g) plain yogurt
1½ cups water
¼ teaspoon Pragati Turmeric
Salt, to taste

For the seasoning

2 tablespoons rapeseed, untoasted sesame, or canola oil
2 teaspoons Bindu Black Mustard
Pinch of asafoetida/hing
6 Thai green chillies or 2 tablespoons sliced green chillies, like serrano
2 whole Guntur Sannam Chillies (optional)
2 teaspoons sesame seeds

To garnish

2 tablespoons fresh or frozen grated coconut
1 tablespoon cilantro, chopped

Methods

Grease 4–5 dinner plates with oil or cooking spray.
Combine the gram flour and yogurt in a large bowl and whisk until smooth. Add water and whisk well. Add the ground turmeric and salt and mix well to make a smooth batter. Transfer the mixture to a frying pan or skillet and cook over medium-low heat until thickened, about 7 to 9 minutes. (It should be about the texture of pancake batter.)
Working quickly while the batter is hot, divide the cooked batter between the oiled plates. Using a large stainless-steel serving spoon, spread the mixture out in a thin, even layer. Allow to cool for 5 to 7 minutes.
Cut into strips about 5 cm (2 inches) wide and roll up. You should be able to make about 15–20 rolls.
Next, make the seasoning. Heat the oil in a small frying pan or tadka spoon and add the mustard seeds. Once they begin to crackle, add the asafoetida, chillies, and sesame seeds and heat through over medium heat.
Pour the seasoning over the rolls and toss gently to coat. Garnish with the grated coconut and coriander, if using.

Vina's Khandvi (Chickpea Rolls)

Recipe by: Vina Patel

Serves: 4

Ingredients

For the rolls

1 cup (125g) gram/besan flour
½ cup (110g) plain yogurt
1½ cups water
¼ teaspoon Pragati Turmeric
Salt, to taste

For the seasoning

2 tablespoons rapeseed, untoasted sesame, or canola oil
2 teaspoons Bindu Black Mustard
Pinch of asafoetida/hing
6 Thai green chillies or 2 tablespoons sliced green chillies, like serrano
2 whole Guntur Sannam Chillies (optional)
2 teaspoons sesame seeds

To garnish

2 tablespoons fresh or frozen grated coconut
1 tablespoon cilantro, chopped

Methods

Grease 4–5 dinner plates with oil or cooking spray.
Combine the gram flour and yogurt in a large bowl and whisk until smooth. Add water and whisk well. Add the ground turmeric and salt and mix well to make a smooth batter. Transfer the mixture to a frying pan or skillet and cook over medium-low heat until thickened, about 7 to 9 minutes. (It should be about the texture of pancake batter.)
Working quickly while the batter is hot, divide the cooked batter between the oiled plates. Using a large stainless-steel serving spoon, spread the mixture out in a thin, even layer. Allow to cool for 5 to 7 minutes.
Cut into strips about 5 cm (2 inches) wide and roll up. You should be able to make about 15–20 rolls.
Next, make the seasoning. Heat the oil in a small frying pan or tadka spoon and add the mustard seeds. Once they begin to crackle, add the asafoetida, chillies, and sesame seeds and heat through over medium heat.
Pour the seasoning over the rolls and toss gently to coat. Garnish with the grated coconut and coriander, if using.