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1
To make the khaandvi, combine the chickpea flour, sugar, salt, and turmeric in a medium-size bowl.
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2
Pour in half of the buttermilk, quickly whisking it in to make a thick, lump-free batter.
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3
Then add the remaining buttermilk, whisking it in to form a thinner batter.
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4
Whisk in 2 tablespoons of the oil and the Ginger Chile Paste.
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5
Tear off two large sheets of aluminum foil about the size of a cookie sheet, and lay them side by side on the counter next to the stove.
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6
Lightly spray them with cooking spray.
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7
Pour the batter into a small saucepan and heat it gently, stirring constantly, over medium-low heat.
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8
Keep stirring until its color changes from shiny yellow to a dull, opaque yellow and it starts to thicken and pull away from the sides of the pan, 10 to 15 minutes.
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9
Using a spatula, transfer a walnut-size wad of the soft dough-like batter to the prepared foil and quickly (and thats the key) spread it out to form a thin, flat sheet, about the same length, thickness, and width as a single lasagna noodle.
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10
Repeat (working quickly so the batter doesnt cool) until all the batter is spread out.
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11
Dont worry if the edges are ragged and not straight (I, for one, never could draw a straight line).
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12
Cut each sheet of dough in half crosswise.
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13
Allow the dough to cool until you can handle it, 5 to 10 minutes.
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14
Then roll each half-sheet into a loose cigar shape and place it on a serving platter.
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15
Heat the remaining 2 tablespoons oil in a small skillet.
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16
Add the mustard seeds, cover, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds.
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17
Sprinkle in the asafetida, which will instantly sizzle and smell strong, with garlicky undertones.
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18
Pour this seedy oil evenly over the rolled khaandvi.
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19
Top them with the cilantro and chiles.
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20
To make the sauce, pour 1/2 cup water into a blender jar, and then add all the sauce ingredients.
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21
Puree, scraping the inside of the jar as needed, to form a light green sauce.
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22
Pour it into a serving bowl.
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23
Pass individual plates and have folks dip the khaandvi, fondue-style, into the sauce before taking a bite.
