Khandvi

Famous Gujarati Cuisine
It is healthy and tasty.
Khandvi’s are super light, a perfect snack for summers. Have them for breakfast or as a tea time munchies.
They are super easy to prepare.
Perfect snack for everyone, even those who are diet conscious, can munch on these.
Let’s get on to the recipe
Ingredients
Gram Flour (Besan) : 1 cup
Curd : 1 cup
Water : 2 cups
Turmeric Powder : 1/2 tsp
Salt : 1 tsp
Crushed Coconut : 1/2 cup
Fresh Coriander Leaves (Chopped) : 1/4 cup
Carrot (grated) : 1/4 cup (optional)

Tempering
Mustard Seeds : 1 tsp
Sesame Seeds (White) : 1 tsp
Curry Leaves : 15-20 leaves
Chillies : 2-3
Asafoetida (Hing) : 1/4 tsp
Oil : 2 tsp
Salt : a pinch
Method
• Take a bowl, add gram flour/ besan in it.
• Add Turmeric Powder and salt in it.
• Add fresh curd, to gram flour. Mix well, so that no lumps are formed.
• Add 2 cups of water, little by little, in order to avoid lumps.
Mix it well, using a whisker.
• Take a pan, put it on low flame.
Add gram flour mixture in pan.
• Cook it, on low flame for almost 10 minutes.
The mixture would become thick.
Make sure, you keep stirring it, to prevent it from getting burned.
• After cooking it for 10 minutes, pour 2 tbsp of mixture on a greased aluminium plate.
Spread it evenly and try to spread the mix as thin as you can.
You can use a scraper for it, or back side of your serving spoon.
• Likewise, spread mixture on 2-3 plates.
All that matters here is, the timing.
You have to be super quick while spreading mixture or else, it would become lumpy and would be of no good.
• Once you have spread, the mix evenly on plates, let it rest for 5 minutes at room temperature.
• Now, garnish it with coriander leaves, grated carrots and coconut powder.
• Using a knife, cut 2” wide strips.
• Roll the strips, carefully with soft hands and transfer it to serving dish.

Tempering
• Take a small wok, add oil in it.
When oil is hot, add mustard seeds. Once when mustard seeds starts crackling, add sesame seeds.
Turn off the flame.
Add, chillies, asafoetida, a pinch of salt and curry leaves.
Let curry leaves crackle.
Pour, this tempering over rolled khandvi’s.
Keep the khandvi’s in refrigerator for half n hour and serve it cold.
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