This delicious Gujarati Khandvi recipe uses the Instant Pot to make perfect roll ups every time.
Chickpea Flour | Yogurt Turmeric Powder | Ginger Thai Green Chilies | Mustard Seeds Sesame Seeds | Asafoetida Curry Leaves | Scraped Coconut
In a metal bowl add chickpea flour, yogurt (homemade), ginger, green chili, turmeric, salt and water. Use an immersion blender to make a smooth batter.
Place bowl on trivet in pot and pressure cook for 12 minutes on high pressure. When done, do a quick release. Carefully remove bowl from pot and stir.
Spread the batter as thin as possible, on an oiled surface. Let batter cool then cut into equal-sized strips and gently roll each strip tightly.
Temper the mustard seeds, asafoetida, sesame seeds, green chili and finally curry leaves. Sprinkle on the prepared khandvi and serve.