Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states. Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences. So here is the recipe:
- Gram flour (besan) 1 1/4 cups
- Yogurt 1 cup
- Ginger-green chilli paste 1 1/2 teaspoons
- Turmeric powder 1/2 teaspoon
- Salt to taste
- Asafoetida a pinch
- Oil 2 tablespoons + for greasing
- Green chutney 4 tablespoons
- Paneer (cottage cheese) grated 1/2 cup
- Scraped coconut 4-5 tablespoons
- Fresh coriander leaves roughly chopped 1/2 cup
- Mustard seeds 1 teaspoon
- Mix gram flour and yogurt in a bowl. Whisk well.
- Add ginger-green chillipaste, turmeric powder, salt and asafeotida and mix well.
- Put the mixture in a non-stick pan, cook till thickens, stirring continuously.
- Grease the back of three-four thalis with oil.
- Spread quickly and as thinly as possible. Similarly spread on the back of other thalis.
- When cool, cut into strips two inches wide, spread green chutney, cottage cheese, coconut and coriander leaves over the gram flour mixture and roll.
- Arrange the khandvis on a serving plate.
- Heat oil in a small pan and add mustard seeds. When the seeds splutter drizzle the tempering evenly over the khandvis.
- Serve hot.