Pinwheel Khandvi

Ingredients list for Pinwheel Khandvi

• 1 cup Gram Flour
• 2 1/2 cups Buttermilk
• a pinch Asafoetida
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 1 teaspoon Sugar

Method

1. Heat four cups water in a pressure cooker. Take the gram flour in a bowl.
2. Add the ginger-green chilli paste, asafoetida, turmeric powder, salt, sugar and mix well.Add the buttermilk and whisk so that there are no lumps and you get a smooth batter.
3. Transfer the batter into a steel bowl and place in the pressure cooker.
4. Close the lid and cook under pressure till the pressure is released thrice.
5. Reduce heat and cook for seven minutes more. Take the cooker off the heat and let the pressure reduce.
6. Grind together mint leaves, coriander leaves, green chillies, salt and lemon juice to make the green chutney.
7. Grease the back of three-four thalis with oil. Open the lid of the pressure cooker when the pressure has reduced and whisk till the mixture is absolutely smooth.
8. Immediately put some of the cooked mixture on the greased thali and spread quickly and as thinly as possible. Similarly spread on the back of other thalis.
9. Spread the green chutney over evenly all over.
10. Heat the oil in a small pan and add the mustard seeds. When the seeds splutter drizzle the tempering evenly over the gram flour mixture on the thalis.
11. Sprinkle some coconut and then gently roll the khandvis. Cut into one-inch long pieces.
12. Arrange the pieces on a serving platter, sprinkle coriander leaves and serve.

Nutrition Info