Spiced Chickpea-Flour Snacks

Name: Spiced Chickpea-Flour Snacks
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 4 serrano chiles, stemmed; 1 (1") piece peeled ginger, minced; 1 cup yogurt; 1 cup Indian chickpea flour; 2 tsp. kosher salt; 1 ⁄ 2 tsp. ground turmeric; 1 ⁄ 4 cup peanut oil; 2 tsp. black mustard seeds; 2 tsp. sesame seeds; 3 ⁄ 4 tsp. asafetida; 10 fresh curry leaves; 6 serrano chiles, julienned; 5 chiles de árbol; 2 tbsp. roughly chopped cilantro; 2 tbsp. fresh grated coconut

Serves
serves 4-6

JAMES OSELAND

The batter for this snack has to be of the right consistency—not too wet, not too dry—when you spread it out for rolling, so test a spoonful of it on a plate first.

Ingredients

Ingredients for the khandvi

4 serrano chiles, stemmed
1 (1") piece peeled ginger, minced
1 cup yogurt
1 cup Indian chickpea flour
2 tsp. kosher salt
¹⁄₂ tsp. ground turmeric

Ingredients for the garnish

¹⁄₄ cup peanut oil
2 tsp. black mustard seeds
2 tsp. sesame seeds
³⁄₄ tsp. asafetida
10 fresh curry leaves
6 serrano chiles, julienned
5 chiles de árbol
2 tbsp. roughly chopped cilantro
2 tbsp. fresh grated coconut

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Instructions

Step 1

Make the khandvi: Purée serranos, ginger, and 1⁄4 cup water in a food processor until smooth; set paste aside. In a bowl, whisk together yogurt, flour, salt, turmeric, and 1 cup water. Whisk reserved paste into batter; transfer batter to a 4-qt. saucepan over medium-high heat. Whisking constantly, bring to a boil; reduce heat to medium-low; cook until very thick, about 15 minutes. See Forming the Khandvi for illustrated step-by-step instructions.

Step 2

Make the garnish: Heat oil in a 10" skillet over high heat. Add mustard seeds, sesame, asafetida, curry leaves, serranos, and chiles de árbol and cook, stirring, until fragrant, about 2 minutes. To serve, pour garnish over roll-ups; sprinkle with cilantro and coconut.