1 cup Gram Flour (Baisun)
1/2 cup yogurt
1 1/2 cup water
1 tsp Haldi (Turmeric powder)
2 tbsp green chilli paste
1 tsp salt
2 tbsp Lemon Juice
2 tbsp Mustard Seeds
2 tbsp Coconut Powder
1/4 cup Cilantro
Mix Gram flour, yogurt, water, green chillies, salt , haldi and lemon juice together using a hand blender. Make sure all the lumps are out.
In the meanwhile, using the largest countertop in your kitchen, clean thoroughly and towel dry. Grease generously with oil.
Now on medium flame, pour the mixture into a non-stick skillet and cook while stirring frequently.
Cook until it becomes thick. Using a whisk, stir frequently to avoid any lumps. You need to cook this for atleast 10 minutes. It should start to leave the sides of the pot and should have a shinny texture to it.
Now quickly transfer the mixture onto the prepared counter top. Spread quickly over with a greased spatula.
Now quickly cover with a large pece of foil and roll everything evenly with a rolling pin. You have to work very fast as it will harden fairly quickly. It should be paper thin.
Now cut the khamnee into workable strips and start rolling them from the edge.
Roll the entire Khamnee mixture. Now cut them into 1 inch slices and transfer them onto a serving plate.
The leftovers that could not be rolled or too thick, just cut them into thin slices.
Garnish with coconut powder.
Heat 2-3 tbsp oil and add the mustard seeds. When it starts popping, pour it over the Khamnee.
Garnish with Cilantro before serving..