Khandvi

Ingredients

Ingredient	Quantity	Calories (kcal)	Fat (g)	Cholesterol (mg)
Chick Pea Flour	0.5 cup	42.3	0.75
Yogurt	0.5 cup	0	0	0
Ginger Paste	0.5 teaspoon	0.4
Green Chilli Paste	0.5 teaspoon	11.53	0.58
Chilli powder	0.5 teaspoon	0.2
Asafoetida	0.125 teaspoon	0.13	0	0
Turmeric Powder	0.125 teaspoon	0.36
Mustard	0.5 teaspoon	3.36	0.2
Sabut Lal Mirch	2 nos	4
Oil	2 teaspoon	161.28	22.66	0
Salt	1 teaspoon	0
Water	1.5 cup	0
Total		223.56	24.19	0

Preparation Method

1. 01 Mix Besan, Ginger, green Chilies, Red Pepper, Salt, heeng and Turmeric Powderr into a smooth paste with some Water Till no lumps are left.
2. 02 Add the rest of the Water and mix well.
3. 03 Bring to a bOil, stirring all the time (to avoid scorcAsafoetida powder).
4. 04 Keep cooking and stirring Till you reach a paste like consistency.
5. 05 Spread a tsp of the batter on to an ungreased surface and cool, it should come off clean.
6. 06 With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool.
7. 07 Heat Oil and add the sarson, kadhi patta and Sabut Lal Mirch.
8. 08 Stir a few times and spread over the layer. Pick up the lal mirch and keep aside.
9. 09 Cut layer into strips and roll each strip like a scroll, firmly.
10. 10 Arrange on to a serving dish and garnish with Coriander Seedss, Coconut and Peppers and serve.