Gujarat x Japan
Khandvi maki rolls
Khandvi was always a roll. It just needed a nori belt to be taken seriously.
40 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original203kcalsame
8 gproteinsame
5 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Whisk the besan, curd, water, turmeric, asafoetida, ginger, chilli paste and salt until completely smooth.
- 2Cook in a heavy pan on medium low heat, stirring constantly, for 10 to 12 minutes. Spread a spoonful on an oiled plate; after a minute it should roll up cleanly.
- 3Working fast, spread the mix thinly over the backs of three oiled steel plates or trays. Leave 5 minutes to set.
- 4Scatter coconut and coriander over the sheets. Lay cucumber and carrot sticks along one edge, cut into 8 cm wide strips and roll tightly. Wrap each log in a thin strip of nori and slice into 3 cm pieces.
- 5Heat the oil in a small pan on medium heat. Crackle the mustard seeds, sesame and curry leaves for 30 seconds and spoon over the rolls.
- 6Mix the soy and lemon into a dip. Serve the rolls with it and the pickled ginger.
Serve it like this
Stand the rolls cut side up in two neat rows on a long plate, tempering spooned over. Put the dip in a tiny bowl with a little mound of pickled ginger.
