KHANDVI - Prachi

INGREDIENTS-

GRAM FLOUR-1 CUP
BUTTER MILK- 2 1/2 CUP
CHILLI-GINGER PASTE-1 Tb SPOON
TURMERIC POWDER- A PINCH
JEERA POWDER- A PINCH
SALT TO TASTE

FOR SEASONING-
OIL- 1 Tb SPOON
MUSTARD SEEDS-1 tea spoon
WHITE TIL - 1 tea spoon
CURRY LEAVES -FEW
HING- A PINCH
FOR GARNISHING- CHOPPED CORIANDER AND GRATED COCONUT
METHOD-
MIX GRAM FLOUR, BUTTERMILK,TURMERIC PD,JEERA PD AND SALT.STIR IT WELL. PRESSURE COOK THE BATTER FOR HALF AN HOUR. OPEN THE PRESSURE COOKER AND SPREAD THE WARM BATTER ON A FLAT SURFACE. AFTER 5 MINS CUT IT IN TO THIN STRIPS AND ROLL IT. ARRANGE EACH THIN ROLL IN A PLATE AND GARNISH IT WITH CORIANDER AND COCONUT.
FOR SEASONING- HEAT THE OIL. PUT MUSTARD SEEDS, TIL AND HING. ADD CURRY LEAVES AND SPREAD IT ON KHANDVI [ROLLS].