11 September 2006


100ml yogurt
500ml water
10g salt
1tbs turmeric heaped
1tsp asafoetida
300g flour

For the garnish:

Oil and mustard seed tarka (see recipe)
Chopped coriander
Grated coconut


Whisk yogurt and water together. Add seasonings and whisk again. Whisk in the flour and combine well.

Boil mixture stirring steadily till it boils and comes away from the sides of the pan.

Spread about 130g of the dough on a tray (roughly 35cm across). Cut into two or three pieces. Roll by hand to form little cigars. Cut into 2cm slices.

For the tarka heat a little oil in a pan add 1 heaped tsp of mustard seeds fry till fragrant and pour over the khandvi. Garnish.

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