Grind together green chilies and ginger into a fine paste. Mix together besan, turmeric powder, panch phoron powder, salt and the ground paste.
Add the yogurt, mustard oil and water. Whisk well so that there are no lumps.
Pour into a bowl and pressure cook for 2-3 whistles.
Open the lid and immediately spread it on a steel plate, tray, corelle plate, counter top or melamine plate.
Sprinkle the coconut and coriander leaves.
After it cools down a bit, cut into strips with a knife or pizza cutter. Gently roll them from one end to the other & transfer to a serving plate.
Heat oil in a pan & temper with cumin seeds. Add the asafoetida and sesame seeds. Toss well and switch off the flame.
Pour the tempering over the arranged khandvi. Garnish with the remaining coconut and coriander leaves. Enjoy as a tea-time snack, breakfast or as an appetizer along with kasundi.
