ACK 8.17: Khandvi

Make a paste of the fresh chillies and grated ginger. Combine the yogurt, chick-pea flour, chili paste, turmeric, and salt in a saucepan and bring to a boil. Lower the heat to medium and cook for 10-15 minutes, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. Take care that no lumps form while cooking.

Clear a space on a smooth, clean surface. Take a few tablespoons of the thickened mixture and use a spatula to spread it on the work surface as thin and as even as you can without wasting much time. Repeat this procedure until you've spread all the mixture into a large square or rectangle.

In only a few minutes, the mixture should solidify. Cut it into strips about 1 inch (2.5 cm) wide. Roll each strip into a swirl, in the manner of a jelly roll or an ice cream roll and set aside on a platter. When all the strips have been rolled up, heat the ghee in a saucepan and fry the mustard seeds until they finish popping. Add the asafoetida, wait a few seconds, and add the grated coconut. Stir-fry the coconut for a few seconds; then pour the fried seasonings over the swirls. Sprinkle the chopped coriander leaves over them and serve them hot or at room temperature.