The chili pieces and ger. Grind the ginger to a paste. Mix the yogurt, chickpea flour, chili paste, turmeric and salt in a saucepan and bring to a boil. Lower the flame and simmer for ten minutes, stirring throughout, until the mixture thickens and separates from the sides of the pot. Be careful not to form lumps as it simmers. On a smooth clean surface, spread a few tablespoons of the thickened mixture with a spatula as thinly and evenly as possible without wasting time. Repeat this process until the entire amount is spread out into a large rectangle or possibly square. In just a few min the quantity should be firm. Cut it into strips 2, 5 cm wide. Roll each strip into a snail and place on a serving platter. When all the strips are rolled up, heat the ghee in a saucepan and toast the mustard seeds in it until they stop popping. Next add the asafoetida and after a few seconds add the shredded coconut. Toast for a minute while stirring. Tip the spices over the snails and sprinkle the chopped coriander leaves on top. Bring to the table hot or possibly cooled to room temperature.
Tip: Stock up on a variety of high-quality spices – it pays off!
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