fatmanyash

1. besan flour/chick peas flour- 100 gms
2. buttermilk-three times by volume approximately 275 ml
3. asafoetida/hing- pinch
4. turmeric-pinch
5. sugar-5 gms
6. salt- 3 gms

whisk all the ingredients together. cook over a very low heat till starts to thicken to dropping consistency rather like a pound cake batter. the next part is crucial. you have to use greased flat trays to spread the mixture out very very thinly, and let it cool down.

then you roll from one end to another like a swiss roll. till you have cylinders abt an inch in diameter. cut in 3/4 inch lenghts and hold.

then temper with

1. oil-5 ml
2. mustard seeds-2 gms
3. asafoetida- pinch
4. curry leaves- 1sprig, and top with
5. grated coconut- to top , as much as you like
6. chopped coriander.

you can  serve this with my green chutney, recipe lying around somewhere on the blog.

. . . → Read More: khandvi/or chick pea flour swiss rolls , somehow