Grind the chillies and ginger with a little water to form a paste and mix them together with the gram flour, water and buttermilk. Add turmeric and salt. Make a smooth mixture. Cook over a medium flame until all the water has been absorbed and a soft dough like consistency has been obtained. It should be of spreading consistency. Grease the reverse sides of two to three steel ' thalis ' [plates] with a little oil or ghee and spread the mixture as thinly as possible over it, while still hot. Cut into strips and roll each strip into a swiss roll.

Heat oil in a pan. Add mustard seeds, red chillies and asafoetida. Pour this over the Khandvi rolls and garnish with coconut and coriander.