We miss Gujarati snacks (farshan) every now and then. Few days earlier, I was watching Masterchef India and in the elimination round contestants had to prepare Khandvi. That was enough to tempt me to make Khandvis. I am sharing with you all simpler version of Authentic Gujarati Khandvi recipe.
Prep. Time - 5 mins
Cooking Time - 10 -15 mins
Ingredients
For Batter
1 cup Chickpea Flour
1 cup thick Yogurt
2 cups water
1/2 tsp Turmeric Powder
1 tsp Ginger chilli Paste
Salt to taste
Pinch of Asafoetida
For Tempering
1 Tbsp oil
1 tsp Mustard Seeds
1 tsp chopped Green chilies
few curry leaves
pinch of Asafoetida
2 tsp Sesame seeds
Grated coconut -for garnish
The tricky part for Khandvi is the batter consistency. Mix all the ingredients for batter and mix well to get a lump free batter.Grease back part of the plates or your cooking surface. You can even spread out an aluminium foil on a flat surface and grease it.
Start cooking the batter in a pan on medium low heat. Stir occasionally, to make sure no lumps are being formed and the batter is not sticking at the bottom of the pan.When the batter is thick (in around 8-10 mins) pour the hot batter on the greased surface and quickly spread the batter, with the help of a spatula. Spread the batter thin and evenly. Allow it to cool. You need to spread the batter when its hot. If its cooled, the batter will not spread.
When cooled, cut the Khandvi length wise with around 1 1/2 inch width. Roll up gently starting from the smaller side. Repeat this for all other Khandvi's. Place the rolls in the plate.
For Tempering, heat oil in a small pan. Add Mustard seeds. When the mustard seeds start crackling, add Asafoetida, Green chillis and curry leaves. Turn off the gas. Add Sesame seeds and pour the tempering over the khandvis.
Garnish with grated coconut. You may also use dessicated coconut.
Delicious, Mouthwatering Khandvis are ready for eating !! :)
Try this at your home and let me know how it turns out. I read somewhere, that it can be made in Microwave also. If you try, please share your experience !!
 |
| Khandvi |
Prep. Time - 5 mins
Cooking Time - 10 -15 mins
Ingredients
For Batter
1 cup Chickpea Flour
1 cup thick Yogurt
2 cups water
1/2 tsp Turmeric Powder
1 tsp Ginger chilli Paste
Salt to taste
Pinch of Asafoetida
For Tempering
1 Tbsp oil
1 tsp Mustard Seeds
1 tsp chopped Green chilies
few curry leaves
pinch of Asafoetida
2 tsp Sesame seeds
Grated coconut -for garnish
The tricky part for Khandvi is the batter consistency. Mix all the ingredients for batter and mix well to get a lump free batter.Grease back part of the plates or your cooking surface. You can even spread out an aluminium foil on a flat surface and grease it.
Start cooking the batter in a pan on medium low heat. Stir occasionally, to make sure no lumps are being formed and the batter is not sticking at the bottom of the pan.When the batter is thick (in around 8-10 mins) pour the hot batter on the greased surface and quickly spread the batter, with the help of a spatula. Spread the batter thin and evenly. Allow it to cool. You need to spread the batter when its hot. If its cooled, the batter will not spread.
When cooled, cut the Khandvi length wise with around 1 1/2 inch width. Roll up gently starting from the smaller side. Repeat this for all other Khandvi's. Place the rolls in the plate.
For Tempering, heat oil in a small pan. Add Mustard seeds. When the mustard seeds start crackling, add Asafoetida, Green chillis and curry leaves. Turn off the gas. Add Sesame seeds and pour the tempering over the khandvis.
Garnish with grated coconut. You may also use dessicated coconut.
Delicious, Mouthwatering Khandvis are ready for eating !! :)
Try this at your home and let me know how it turns out. I read somewhere, that it can be made in Microwave also. If you try, please share your experience !!
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