A beloved Gujarati finger food made by cooking a seasoned gram flour and yogurt batter until silky, then spreading it paper-thin and rolling it into delicate pinwheels. A sizzling tempering of mustard seeds, sesame, and curry leaves crowns each bite with nutty, aromatic flavor.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 195 kcalCalories
- 9 gFat
- 2 gSaturated Fat
- 20 gCarbs
- 4 gFiber
- 4 gSugar
- 9 gProtein
- 640 mgSodium
- 280 mgPotassium
- 120 mgCalcium
- 2.5 mgIron
- 6 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the batter
- 1 cup besan (gram flour), sifted
- 1 cup plain full-fat yogurt
- 2 cups water
- 1/2 tsp ground turmeric
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp salt
For the tempering (tadka)
- 2 tbsp peanut oil
- 1 tsp black mustard seeds
- 1 tsp white sesame seeds
- 8 to 10 fresh curry leaves
- 1/4 tsp asafoetida (hing)
For garnish
- 2 tbsp fresh grated coconut
- 2 tbsp finely chopped cilantro
- 1 tbsp chopped fresh coriander leaves
Directions
- In a large bowl whisk together besan, yogurt, water, turmeric, ginger paste, green chili paste, and salt until completely smooth with no lumps.
- Pour the mixture into a heavy nonstick pan and cook over medium-low heat, whisking constantly for 8 to 10 minutes until the batter turns into a smooth, glossy, thick paste that leaves the sides of the pan cleanly.
- Working quickly, spread a portion of the hot batter onto a greased flat surface (a clean countertop or large steel tray) using a flat spatula to a thin, even rectangle about 2 to 3 mm thick.
- Once cooled for 2 to 3 minutes, cut the sheet into 2-inch-wide strips using a sharp knife and roll each strip tightly into a small pinwheel; place seam-side down on a serving plate.
- Heat oil in a small pan over medium heat; add mustard seeds and let them crackle, then add sesame seeds, curry leaves, and asafoetida and cook 20 seconds until fragrant.
- Spoon the hot tempering evenly over the rolled pinwheels, letting the oil and seeds drizzle down the spirals.
- Repeat spreading and rolling with the remaining batter, keeping the prepared rolls covered with a damp cloth so they stay soft.
- Sprinkle each batch with grated coconut and chopped cilantro just before serving.
- Serve at room temperature with green chutney and sweet tamarind date chutney on the side.
Cook’s Notes
- Stir the batter nonstop while cooking; even a brief pause can cause lumps or scorching at the bottom.
- Spread the batter while it is still hot; once it cools beyond warm it will crack instead of rolling smoothly.
- Grease the work surface lightly with oil before spreading, and use a flat-edged spatula for the cleanest rectangle.
- Curry leaves splutter vigorously; cover the pan partially with a lid while tempering to avoid oil splatter.
- For best texture, use full-fat yogurt; low-fat versions can yield a grainier paste.
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