Memonikitchenwithshanu: Credits@cookinqueens3 #bilkisfarooq • • • • • • Khandvi / Pathuri @the_kitchen_girl 1 cup gram/chana flour 1 cup full cream maas/ sourmilk/ inkhomazi 2 cups water Salt to taste I tsp sugar Squeeze of lemon juice ( optional) Green chilli paste to taste 1/4 tsp ginger paste Pinch of hing Keep stainless steel thaalis (I used about 5) ready by lightly greasing with oil on the bottom side. You can use a smooth countertop or a thick plastic too. But grease them lightly too. Mix the chana flour with the yogurt till its lump free. Now add the water and all the other ingredients and mix well. Taste the mixture at this point as you wont be able to adjust later Pass through a sieve to remove any lumps or grainy particles. Cook this mixture in a non stick pan on medium to low heat until it forms a thick paste. Take note not to leave this unattended. Keep mixing all the time, or u will end up with lumps. This takes about 10 to 15 min. Mix mix mix, work those muscles🤭. Pre test if the mixture is done. Take a tsp and spread it thinly to your thaali, try to lift the sides..if it lifts up without sticking to the bottom, your mixture is ready. Switch the heat off. Place the mixture onto your thaali, one at a time and spread as thin as possible and evenly over your thaali. Work quick as it dries quick. Do the same with the remaining mixture. Allow for the spread mixture to stand for about 15 min. Now cut strips and roll like a swiss roll. Arrange into serving dish and pour tempering on top. Garnish with fresh chopped dhania and grated fresh coconut (I nvr had at this point). For the tempering: Take 2 tbs oil, fry whole green chillies, then add 1 tsp rye and 1 tsp sesame seeds. Once it begins crackling, add 1 stick of curry leaves. Pour onto the rolled khandvi.