Gujarati savoury snack and my favourite
In a bowl, sieve your gram flour to remove any lumps. Whisk the yoghurt until smooth and add to your gram flour. Pour in the water and whisk until all smooth. Add the ginger/chilli/salt and whisk until all is combined. I use a magic bullet blender to make sure it's all smooth and no bumps have formed.
Place your deep non stick saucepan over medium heat. Add your mixture and now keep whisking until it starts to thicken making sure the sides do not stick or the paste doesn't settle and harden. Keep whisking for roughly 6-7 minutes on low-medium heat. To check if the paste is done, take a little bit out and put on your counter top, let it cool and if it doesn't stick to your fingers and rolls nicely, you know it's ready. Do not let the paste settle and work fast now.
On a clean surface, pour the entire paste all over the counter and spread evenly. Make sure you keep spreading it as this batter will become hard quickly, should be thin enough to roll. Once you are satisfied, let it cool for 1-2 minutes. Using a knife, make 1 ½ inch wide strips and start to roll, I keep mines fairly thin enough to eat in one mouthful. Once carefully rolled, put onto a serving tray to finish off the garnish.
In a small pan, add your oil and let it heat up. Add mustard seeds and cover. Once you hear them pop, add the curry leaves and small chopped chillies. Drizzle all over the khandvi rolls and garnish with fresh coriander on top.