CHICKPEAS FLOUR ROLL/ GUJARATI KHANDVI
Some people like talking too much, when we are in their company, we will not get a chance to say our bit. One of my family friends is like that, whenever I visit her, I have never seen her husband talking. She does not give any time or chance to him to talk. Even if the husband will get a small chance to intervene in the middle of the conversation, she will try to correct him by her own style or way as if she knows better than him..... Poor husband. Though she is very good at heart and very good in her profession, I think this is just her habit.
These type of people will not listen to other people's views or opinions during the conversation, whatever the topic might be, they will be so busy either talking about their own things or giving their own views on that topic, and they are not bothered to listen to others.
I read somewhere a very good quote- “Thinking you are good in something is self-confidence but when you think that only you are the best person in something then this is your ego”. I think this type of ego is dangerous. But I also think sometimes people's profession influences the way people talk. Teachers like me would like to explain things with examples even in discussions. But all this depends on the individual or their personal habits too, I guess. Why I am writing all this-- I think I am missing that family friend, because this Khandvi is her favorite dish.
Coming to the dish, this is very simple and light dish with very little ingredients. Light because oil content is very little, still it is very tasty. It goes very well with evening tea or can be eaten as a light breakfast. It can be served as a light snack as a starter with other meals. Even though this dish is simple, it can get tricky because the cooking time is variable so care should be taken when cooking the chickpeas flour; it should be cooked enough so that it can spread thinly on a flat surface smoothly, yet not overcooked and too thick. I think it comes with practice.
- 1 cup chickpeas flour
- 1 cup yoghurt (dahi)
- 1 cup water
- salt to taste
- 3 tbs dry desiccated coconut
- 3 tbs oil
- 1 tbs mustard seeds
- 2-3 green chillies thinly sliced (optional)
- 3 tbs sesame seeds
- Green coriander thinly sliced
- Mix dahi, water and chickpeas flour, it will look like a paste.
- Heat wok on a medium high flame and cook this mixture for 25-30 minute till it is slightly thicker and can be spread easily on a flat tray. (Quickly check on a plate, if it is spreadable and can be rolled when cool).
- Spread the mixture thinly on a greased tray, and leave it to cool.
- When cold cut into strips and roll in one direction as shown in the picture.
- Heat oil in a frying pan, add sesame seeds, when they change the colour slightly, add mustard seeds, green chilli.
- Spread on khandvi rolls and decorate with green coriander.
I am sending this recipe as my blog post entry for Hearth and soul blog hop, and with Way Wow link party, and also with Tuesday Tutorial, and with My two fav things on Thursday, and great idea Thursday, and with Real Food Friday, and with Fiesta Friday, and Food and Fitness Friday, and with What do you do this weekend and Meatless Monday, and with Cook Blog share, and with Legume love affair for Oct together with Susan;s blog and Lisa.s blog, and with Tasty Tuesday C.Kids, and with Friday free for all.