Evening Snacks

Khandvi

  Sep 13, 2020 |   Pinky Gupta |
  • 353 views
  • 5 shares
  • 3 serves
  • 00h:05m prep
  • 00h:20m cook

Khandvi- A favorite snack from Gujarati cuisine. πŸ˜‹

Ingredients
  • Besan - 1 Cup
  • Sour buttermilk - 3 Cups (You can prepare 3 Cups Curd and water mixture)
  • Ginger-Chilli Paste - (1/2 inch Ginger + 1 Green Chilly )
  • Turmeric powder - 1/4th tsp
  • Salt
  • Asafoetida - 1 pinch

For tempering -

  • Oil - 1 tbsp 
  • Curry leaves - 8-10 leaves
  • Mustard seeds - 1 tsp
  • Sesame seeds - 2 tsp
  • Red chili powder - 1/2 tsp

For garnishing -

  • Coriander leaves - 2 tbsp (fresh and chopped)
  • Grated coconut - 2 tbsp ( optional )
Cooking Instructions
  1. Take buttermilk in a bowl and add ginger-chilly paste, turmeric, asafoetida and salt
  2. Add the besan and keep on stirring till besan is dissolved completely and no lumps are left.
  3. Pour the batter in a thick bottom pan and put on the gas keeping the flame to the lowest. 
  4. Keep on stirring. As the batter is getting heated up, lumps will begin to form. You have to continuously stir so that the lumps don't form.
  5. The batter would begin to thicken, keep on stirring and don't allow it to stick to the bottom.
  6. To check if the batter is ready, spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll. If you are unable to roll, then the batter needs to be cooked more.
  7. Once the batter is ready ,quickly pour about Β½ to β…” cup of batter on a large plate and spread thinly & evenly with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes likes a blob, difficult to spread.
  8. Allow to cool and then sprinkle the coconut + coriander leaves mixture.
  9. Cut into equal strips and gently roll each strip.
  10. For tempering - Heat oil and crackle the mustard seeds.
  11. Then add curry leaves, green chilies and fry for a few seconds.
  12. Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
  13. Garnish it with some more coconut and coriander leaves.

Serve khandvi with coriander chutney or coriander mint chutney... πŸ˜‹

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