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Spiced Chickpea-Flour Snacks

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  • 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
  • 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


  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.

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