Besan or chickpea flour is transformed into an amazing snack in just a few minutes!

• Ingredients:

• 1 cup (250 mL) chickpea flour
• 1 pinch asafetida
• 1½ tsp (7 mL) salt
• 1 cup (250 mL) plain yogurt
• 1¼ cups (300 mL) water
• 1 tbsp (15 mL) Vegetable Oil
• 1 tsp (5 mL) mustard seeds
• 1 tsp (5 mL) green chilies, chopped
• 1 tbsp (15 mL) fresh grated coconut
• 1 tbsp (15 mL) cilantro, chopped

• Method:

• Whisk together first five ingredients in a sauce pan. Make sure no lumps are formed.
• Slowly cook the batter on medium-high for 8-10 minutes, whisking continuously. Cook until batter thickens to a paste and leaves sides of the pan.
• Turn off heat.  Divide into two parts.
• Use the back of a spatula to immediately spread paste on back of 9x11” (23x28 cm) baking sheets in thin uniform layer. Let cool for 5-8 minutes.
• Cut khandvi lengthwise into 4 strips about 2” (5.1 cm) wide. Lift one end. Roll up individually. Place on a serving dish.
• Heat oil in a tadka/tempering pan on medium high heat. Add mustard seeds. As they sputter, add chilies.
• Turn off heat. Pour evenly over khandvi. Garnish with grated coconut and cilantro. Serve as an appetizer.

• Tip:

• To check for doneness, spread a spoon of chickpea paste on baking sheet. If it dries firm then it’s done. Otherwise cook for a couple of minutes more.

• ©/® Smucker Foods of Canada Corp. or its affiliates.