Sudha’s Paturi / Khandvi

This is my sister-in-law’s take on an Indian delicacy. It is a savory, vegetarian snack or appetizer that is sure to win over any party! There is usually never any left! It does take some time and patience, but it is definitely worth the effort!

Ingredients (For Mixture)

• 1 & 3/4 Cups of Water
• 1/3 Cup (Packed) of Plain Yogurt
• 1/8 Teaspoon of Asafetida (Hing)
• A Pinch of Citric Acid
• 1/4 Teaspoon of Turmeric
• 1 & 1/2 Teaspoons of Salt
• 1 Teaspoon of Oil (Corn)
• 3/4 Teaspoon of Ginger (Chopped)
• 1 Teaspoon of Fresh Green Chiles (Finely Chopped)
• 1 Cup of Basin Powder (Very Packed)

Directions (For Mixture)

1. In a pot, add water, yogurt, asafetida, citric acid, turmeric, salt, oil, ginger, and green chiles and stir on medium/high heat until smooth.
2. When the mixture is warm to the touch (not boiling), add in basin powder. (Taste for salt/spiciness now!)
3. Whisk constantly until the mixture thickens. Keep whisking. Approximately 8-10 minutes on low/medium heat.
4. Pour the mixture on the oiled foil and spread very thinly.
5. Let it cool for a few minutes & form rolls very carefully.
6. Arrange rolls in dish and set aside.

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Ingredients (For Topping/Vaghar)

• 1/4 Cup of Oil
• 1 & 1/2 Teaspoons of Black Mustard Seeds (Rai)
• 3 Teaspoons Sesame Seeds (Tal)
• A Pinch of Asafetida (Hing)
• 2-3 Tablespoons of Cilantro
• 2-3 Tablespoons of Shredded Coconut (Optional)

Directions (For Topping/Vaghar)

1. In a pot, heat oil on high. (Keep lid nearby)
2. Add in black mustards seeds. Cover with lid.
3. When seeds are done popping, turn temperature down low.
4. Add in sesame seeds and asafetida. Cover with lid.
5. Garnish the rolls with fresh cilantro and shredded coconut (optional).
6. Spoon on the topping mixture/vaghar over the rolls.