1 cup chana flour As needed (according to taste):2 teaspoon Green chilli1 teaspoon Ginger Garlic paste1 teaspoon turmeric Salt to taste
Make a runny batter with waterBoil on high heat and keep stirring, no lumps should form at all. As it gets thicker, lower the heat. Spread a little on your platform and test and check if it comes out easily when you roll it. If its sticky, cook more for another 5 - 10 minutes. Grease your platform (flat steel dish or counter or anything flat) with a little oil. Spread the batter quickly on the platform with a spatula(not too thick, must be thin) and let it cool for 5 minutes. Cut strips and roll it. Place in a plate or dish. Wagaar with oil and mustard seeds and pour over the khandvi/patudi. Garnish with coriander. Enjoy
INFO & TIPS
You may use yogurt to make the batter if not water.