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 1/4
inch thick rectangle. Beginning at the narrow end roll as
for jellyroll and place seam side down.
When
serving, cut into 1/4 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.
