Khandvi with Peanut Chutney
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Ingredients
- 150 g gram flour
- 200 g natural yoghurt
- 0.5 tsp ground turmeric
- 1 tsp mustard seeds
- 8 curry leaves
- 20 g desiccated coconut
- 2 fresh green chillies
- 2 tbsp vegetable oil
- 40 g peanuts
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 341 kcal
- Protein
- 14.4 g
- Carbohydrate
- 24 g
- of which sugars
- 7.2 g
- Fat
- 19.1 g
- of which saturates
- 5.2 g
- Fibre
- 6 g
- Salt
- 0.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the gram flour, natural yoghurt, ground turmeric and 350ml water together until smooth, then pour into a pan.
- 2
Cook over medium heat, whisking constantly, for 8-10 minutes until the batter thickens to a smooth paste that holds its shape on a spoon.
- 3
Spread the hot batter thinly and evenly over the backs of a few large baking trays or a clean worktop, and leave to cool for 10 minutes.
- 4
Cut into strips and roll each one up into a small spiral.
- 5
Heat the vegetable oil in a small pan and fry the mustard seeds and curry leaves for 30 seconds, then spoon over the rolls.
- 6
Blitz the peanuts, desiccated coconut, one chopped green chilli and a splash of water to a coarse chutney, and serve alongside, scattered with the coriander.
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