👨‍🍳 步骤

1. 1

   Prepare the Batter: In a large bowl, combine the sifted gram flour, yogurt, turmeric powder, salt, ginger-green chili paste, and asafoetida (if using). Whisk vigorously to ensure there are absolutely no lumps, creating a smooth, thick paste. Gradually incorporate the water while continuously whisking until you achieve a smooth, thin batter with a consistency similar to heavy cream. Set aside.

   ⏱️ 10 minutes

   💡 专业技巧: 准备面糊：在一个大碗中，混合过筛的鹰嘴豆粉、酸奶、姜黄粉、盐、姜绿辣椒酱和阿魏（如果使用）。用力搅拌，确保没有结块，形成顺滑浓稠的糊状。同时不断搅拌，逐渐加入水，直到达到与浓奶油相似的顺滑稀薄面糊。放在一旁备用。
2. 2

   Cook the Batter: Heat a heavy-bottomed non-stick pan or kadai over medium-low heat. Pour the prepared batter into the hot pan. It is crucial to stir the batter constantly and vigorously with a whisk or a flat spatula, scraping the bottom and sides to prevent sticking and lump formation. Continue cooking and stirring for about 10-15 minutes, or until the mixture thickens considerably to a smooth, dough-like consistency that coats the back of a spoon and holds its shape without sliding off easily. The batter should be thick but still spreadable.

   ⏱️ 20 minutes

   💡 专业技巧: 烹饪面糊：用中低火加热一个厚底不粘锅或印度铜锅。将准备好的面糊倒入热锅中。关键是要用打蛋器或平铲不断地用力搅拌面糊，刮擦锅底和锅壁，以防止粘锅和结块。继续烹饪和搅拌约 10-15 分钟，或者直到混合物明显变稠，达到顺滑的、类似面团的稠度，能挂在勺子背面并且不易滑落。面糊应该浓稠但仍可涂抹。
3. 3

   Prepare Spreading Surface: While the batter is cooking, lightly grease several flat surfaces. This can include the back of baking sheets, large thalis (steel plates), smooth countertops, or large serving platters. Ensure the greased surfaces are ready to receive the hot batter immediately.

   ⏱️ 5 minutes

   💡 专业技巧: 准备涂抹表面：在面糊烹饪时，轻轻涂抹几个平坦的表面。这可以包括烤盘的背面、大的塔利（钢盘）、光滑的台面或大的餐盘。确保涂抹了油的表面已准备好立即接收热面糊。
4. 4

   Spread the Batter: Once the batter reaches the desired thick consistency, immediately transfer spoonfuls of the hot mixture onto the greased surfaces. Using a flat spatula or the back of a greased spoon, spread the batter as thinly and evenly as possible into uniform rectangular or square sheets. Work quickly, as the batter begins to set as it cools. If you have a lot of batter, it's best to spread it in batches or on multiple surfaces simultaneously.

   ⏱️ 10 minutes

   💡 专业技巧: 涂抹面糊：一旦面糊达到所需的浓稠度，立即将热混合物一勺一勺转移到涂抹了油的表面上。使用平铲或涂了油的勺子背面，尽可能将面糊薄而均匀地铺成规则的矩形或正方形薄片。快速操作，因为面糊冷却后会开始凝固。如果你有大量的面糊，最好分批或同时在多个表面上涂抹。
5. 5

   Cool and Cut: Allow the spread batter to cool for about 5-10 minutes until it's firm enough to handle but still pliable. Using a sharp knife or a pizza cutter, score the sheets into approximately 1.5 to 2-inch wide strips. The strips should be long and narrow.

   ⏱️ 3 minutes

   💡 专业技巧: 冷却和切割：让铺开的面糊冷却约 5-10 分钟，直到它足够坚固但仍有弹性。使用锋利的刀或披萨滚刀，将薄片划成约 1.5 至 2 英寸宽的条。条应该是长而窄的。
6. 6

   Roll the Khandvi: Starting from one end of a strip, carefully lift the edge and gently roll it tightly into a cylindrical shape. Continue this process for all the strips. If any strips break, it usually indicates overcooking or drying out of the batter.

   ⏱️ 2 minutes

   💡 专业技巧: 卷 Khandvi：从条的一端开始，小心地提起边缘，并轻轻地紧紧卷成圆柱形。对所有条重复此过程。如果任何条断裂，通常表明面糊煮过头或太干。