Khandvi
Khandvi is a traditional appetizer or a snack from Gujrat (India). Made from chickpea flour with few other ingredients, makes for a delectable side dish. Make this recipe of Khandvi that is so soft that it will simply melt in your mouth.
Ingredients
- ½ cup of Besan (Chickpea Flour)
- ½ cup Plain Yogurt
- ½ tsp Salt
- ¼ tsp Turmeric Powder
- 2 tsp Green Chili & Ginger Paste
- 1 cup Water
For Tempering:
- 1 tbsp oil
- 1 tsp Mustard Seeds
- 4-6 Curry Leaves
- 1 tsp Sesame Seeds
- 2 tsp Shredded Coconut (for garnishing)
- 2 tsp Chopped Cilantro (for garnishing)
Instructions
- In a blender, combine ½ cup of Besan (Chickpea Flour), ½ cup Plain Yogurt, ½ tsp Salt, ¼ tsp Turmeric Powder, 2 tsp Green Chili & Ginger Paste, ½ cup of water and give it a whiz.
- Then add the remaining ½ cup of water and blend it again until everything is well blended.
- Now pour this batter into a deep non-stick pan through a sieve to get rid of any particles.
- Now cook this batter over low heat for approx. 6-9 mins or until the batter thickens up to the right consistency. (Refer to the video). Make sure you’re stirring the batter continuously in the pan using a whisk or a spatula.
- Next step is to spread this khandvi mixture onto a flat surface. For this you can use back of a steel plate, baking tray or directly pour onto a clean countertop.
- Then quicky spread the mixture in a thin layer using a bench scraper, back of a knife or a spatula. Let it cool for a few minutes.
- Cut them in long strips of 1 and ½ inch width. Then gently using two thumbs, lift one edge of the strip and start rolling it (refer to the video) and arrange it onto a plate.
- Heat 1 tbsp oil in a small pan, once the oil is hot, add 1 tsp mustard seeds and let them crackle. Then add 1 tsp sesame seeds, 4-6 curry leaves. Pour this tempering over the khandvi roll.
- Garnish the Khandvi with some shredded coconut and chopped fresh cilantro.
- Serve immediately with chutney of your choice.