Khandvi Recipe

Khandvi is a Gujarati snack but is really popular in all the other parts of the country as well. Khandvi is basically gram flour cooked with curd and then set into thin, melt in your mouth rolls. Now getting your khandvi right is a little tricky and you need a lot of patience and hard work. So if you decide to make these get ready for an arm workout because it will take a lot of elbow grease. But then the outcome is so delicious that all the efforts are totally worth it.

So without any further due let’s get started with the recipe.

Also Read: Batata (Potato) Poha Recipe

Ingredients:

• Gram flour/besan- 1 cup
• Sour curd- ¾ cup
• Ginger chilli paste- 1 tsp.
• Turmeric powder- ¼ tsp.
• Salt- 2/3 tsp.
• Asafoetida/hing- a pinch
• For the tempering:
• Oil- 1 tbsp.
• Curry leaves- 8-10
• Mustard seeds- 1 tsp.
• Sesame seeds- 2 tsp.
• Green chilli- 1, chopped

Procedure:

1.  Transfer the curd to a bowl and whisk it until it is smooth in consistency.
2.  Add the turmeric, ginger chilli paste, asafoetida and salt to the curd and mix.
3.  Now slowly add the gram flour to the curd while mixing it with a whisk. make sure to whisk continuously as we don’t want any lumps in the mixture.
4.  Oil the surface beforehand on which you are going to spread the khandvi mixture. You can spread the mixture on any flat surface though the countertop of your kitchen would be the perfect place to do the same. But you can also use plates as well depending on the availability.
5.  Now transfer the gram flour and curd batter to a pan or pot and put it on a low flame.
6.  You need to stir the mixture continuously while it is getting cooked. This is because the batter will start to thicken as it cooks and lumps will start to form. Also, there are chances of getting the batter burned so you need to whisk or stir it continuously.
7.  When the batter has thickened considerably (After cooking it on a low flame for about 15-17 minutes), you need to do a plate test. Put some batter on a greased plate and spread it into a thin layer. Let it cool down and then try to fold it. If it gets folded, the batter is ready otherwise just keep cooking it further.
8.  The time taken to get the right consistency may vary, depending on various factors such as the flame, thickness of the pan, etc.
9.  Once the batter is ready add a ladle full of batter on the greased surface and spread it thinly using a spatula. Repeat the same process with all the prepared batter. You need to be really quick while doing this as the mixture will start to set as it cools down.
10.  Now let the mixture cool down completely. Once set cut the khandvi into long strips and then roll them. Do the same with all the khandvis and then place it on a serving platter.
11.  In a small pan, heat the oil and add the mustard seeds, sesame seeds, curry leaves and green chilli to it. Cook for a few seconds and then pour the tempering over the prepared khandvi rolls.
12.  Serve the khandvi immediately or you can also store it in the refrigerator for serving later.

Image Source: jainrasoi

Also Read: Here’s How to Make a Delicious No-Fat Snack with Potato Peels!