Basil Pesto Khandvi with Aglio Olio Tadka

This recipe occurred to me for the first time while planning my annual Diwali Party in the year 2015. I wanted something Indian yet with the drama of fusion and this seemed a perfect fit.

The real challenge, however, was creating a presentable and delectable recipe which took me through various experiments in the kitchen. The end result – Viola !it was all wrapped up by friends within minutes of being served.

The pesto can be made a day in advance and refrigerated. However, I recommend making the Khandvi rolls the same day you want to eat. It can be kept in the fridge to cool but get it to room temperature and serve.

Basil Pesto Khandvi with Aglio Olio Tadka
Course	Appetizers
Servings	Makes 20 rolls of Khandvi Makes 1 cup of Pesto Sauce
Preparation Time	15 minutes
Cook time	30 minutes
Ingredients for Khandvi (1 cup = 250 ml)
1 cup	Gram Flour (Besan)
1 cup	Sour Yogurt
1 tsp	Green Chilli-Ginger Paste
2 cup	Water
1 tsp	Green Chilli – Ginger Paste
1 pinch	Turmeric powder (Haldi)
½ tsp	Lemon Juice
Salt	To taste
For Basil Pesto Filling (makes about 1 big cup)
3 cups	Fresh Basil Leaves
5-6 cloves	Garlic
½ cup	Olive Oil
1/3 cup	Toasted pine nuts or toasted walnuts
1/3 cup	Freshly grated Parmesan cheese
Salt and Pepper	To taste
Ingredients for tempering
2 – 3 TbSp	Olive Oil
6-10 Nos.	Basil Leaves shredded
2 – 3 Cloves	Garlic chopped
1 TbSp	Red chilli flakes
Instructions for the Khandvi
1.	Mix the yogurt with water and whisk well to avoid any lumps
2.	Add the gram flour and whisk well too
3.	Now add the green chilli-ginger paste, turmeric powder salt and lemon juice
4.	Pour the batter in a saucepan or kadai. Ignite the gas and keep the flame low. Keep stirring. Stir from time to time vigorously so as to avoid the formation of lumps.
5.	The batter continues to thicken. Ensure that the batter does not stick to the bottom of the pan.
6.	To test if your batter is ready, spread a little on a greased thali or kitchen platform. If its ready to roll the batter is cooked properly, if not, continue to cook it in a similar manner on a gas stove. (this roughly takes 12 to 15 minutes).
7.	Your timing of cooking may vary depending on the intensity of the flame and thickness of the pan.
8.	Once the batter is ready, spread on a greased thali; let it cool a bit.
9.	Spread a thin layer of pesto on the khandvi. (I did not use the entire quantity of pesto given here). The pesto can be stored in fridge and used for other purposes.
10.	Roll up the Khandvis. Cut into pieces.
11.	Arrange the khandvis on a plate and add the tempering before you are ready to serve. Serve them at room temperature.
Instructions for the Pesto Filling
1.	Add all the ingredients of the Pesto to a food processor and blend into a smooth paste. Do not add any water. If its thick, add a little olive oil and continue to blend.
2.	Put to use immediately or store in a jar in the refrigerator for future use.
Instructions for Tempering
1.	Heat olive oil in a pan.
2.	Add the chopped garlic and sauté until it is brown.
3.	Add the chilli flakes and basil leaves and fry until the basil leaves turn crisp.
4.	Spread the tempering on the khandvis just when you are ready to serve so as to retain the crispiness of the basil leaves.