Basil Pesto Khandvi with Aglio Olio Tadka

Vegetarian / plant-based where suitable

Base yield: 1 serving | Current target: 1 serving

AllergensMilk, Serves

Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly

Kcal241 kcal per 100g/100ml

Offering noteCook with clean intention, offer with gratitude, serve as blessing.

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Ingredients

Ingredient	Base Qty	Scaled Qty	Kitchen Qty / Notes
Flour, gram / chickpea – GB15	250 g	250 g	250 g
2.72 cup Yogurt, Greek style, plain – GB15	250 g	250 g	250 g

Whisk the gram flour and yogurt together until smooth and free from lumps.
Cook the mixture over a gentle heat, stirring constantly, until it thickens to a spreadable paste.
Spread the hot mixture thinly over a clean tray or work surface and allow it to cool slightly.
Cut into strips and roll each strip gently to form the khandvi.
Spoon over the basil pesto and finish with the aglio olio-style tadka just before serving.

Whole items may need practical kitchen rounding after scaling.