125 g besan/gram flour
100 g buttermilk or yogurt
1 tsp salt
½ tsp baking soda
1½ tsp cumin seeds
3 long green chillies, chopped
12-15 fresh mint leaves, chopped
¼ bunch fresh coriander leaves, chopped
1½ tsp mustard seeds
1-2 stalks curry patta
1 tbsp oil
Blend the gram flour with buttermilk or yogurt, salt and baking soda. Add the cumin seeds, green chillies, mint and coriander leaves. Put in a blender and grind to a smooth paste. Pour into a heavy-based pan and cook on medium heat stirring constantly. Cook until the moisture evaporates and the mixture is thick and a distinct aroma of cooked gram flour emanates. Remove dough to a flat surface. Using a rolling pin roll into a 14 inch thick rectangle. Beginning at the narrow end roll as for jellyroll and place seam side down.
When serving, cut into 14 inch slices and place on a platter. Heat oil and fry mustard seeds then add curry patta and fry. Spoon this evenly onto the khamni pieces and serve. Khamni can be made the day before, covered with foil and kept in the refrigerator.