Gujarati Rolled Chickpea Flour Snack with Mustard Tempering

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Gujarati teatime specialty, these delicate pinwheel rolls are made from a seasoned batter of chickpea flour and yogurt that is spread paper-thin, cooled, and rolled up. A fragrant tempering of mustard seeds, sesame, and curry leaves is poured over the top, giving every bite a soft, tangy, and slightly nutty flavor.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 10 gFat
• 2.5 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 3 gSugar
• 8 gProtein
• 320 mgSodium
• 290 mgPotassium
• 110 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the batter

• 1 cup (90 g) besan (chickpea flour)
• 1 cup (240 g) plain whole-milk yogurt
• 1 1/2 cups (360 ml) water
• 1/2 tsp ground turmeric
• 1 tsp ginger paste
• 1 green chili, finely crushed
• 1 tsp salt, or to taste

For the tempering

• 2 tbsp peanut oil
• 1 tsp black mustard seeds
• 1 tsp white sesame seeds
• 1/4 tsp asafoetida (hing)
• 8 to 10 fresh curry leaves

For the garnish

• 3 tbsp finely chopped fresh coriander
• 2 tbsp fresh grated coconut
• 1 tbsp extra yogurt, whisked smooth

Directions

1. Whisk the besan, yogurt, water, turmeric, ginger, green chili, and salt in a mixing bowl until completely smooth with no lumps.
2. Pour the batter into a heavy non-stick pan and cook over medium heat, stirring constantly with a flat spatula, for 7 to 9 minutes until the mixture turns glossy, leaves a thick ribbon trail when drizzled, and pulls away from the sides of the pan.
3. Working quickly, spread a ladleful of the hot batter onto a large greased steel thali or the back of a flat tray, using a wet offset spatula to coax it into a thin, even layer about 2 mm thick.
4. Let the spread cool for 2 to 3 minutes until set but still pliable, then score the surface into 2-inch-wide strips with a sharp knife.
5. Gently lift each strip and roll it tightly from one end into a small pinwheel; place seam-side down on a serving plate. Repeat with the remaining batter.
6. For the tempering, heat the oil in a small tadka pan over medium-high heat; add the mustard seeds and let them splutter, then add the sesame seeds, asafoetida, and curry leaves and cook 20 seconds until fragrant.
7. Spoon the hot tempering evenly over the arranged rolls so the oil and spices coat the tops.
8. Drizzle the whisked yogurt over the rolls, then scatter the chopped coriander and grated coconut on top.
9. Serve at room temperature as a teatime snack, or chill for 20 minutes for a cooler, firmer texture.

Cook’s Notes

• Spread the batter the moment it is cooked; it begins to set fast and becomes impossible to roll if it cools in the pan.
• Invert a large baking sheet or clean countertop and grease it lightly for an even larger spreading surface than a thali.
• Dip your offset spatula in a bowl of warm water between strokes to keep the batter from sticking while you spread.
• Test the doneness of the batter by dropping a small spoonful onto a plate; it should hold its shape and not run back into a liquid pool.
• Curry leaves can be replaced with a pinch of dried fenugreek leaves (kasuri methi) for a different aromatic note.

You might also like

Asian

Karnataka-Style Spiced Lentil Rice Stew

Asian

Uttapam Vegetable Pancake

Asian

South Indian Peppery Tamarind Broth

Asian

Mumbai-Style Spiced Vegetable Mash with Buttered Rolls