Ingredients:
- 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
- ½ tsp. ground turmeric
- FOR THE GARNISH:
- ¼ cup peanut oil
- 2 tsp. black mustard seeds
- 2 tsp. sesame seeds
- ¾ tsp. asafetida
- 10 fresh curry leaves
- 6 serrano chiles, julienned
- 5 chiles de árbol
- 2 tbsp. roughly chopped cilantro
- 2 tbsp. fresh grated coconut
Instructions:
- 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.
- 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.