Khandvi is a popular Gujarati snack made from gram flour (besan) and yogurt, flavored with spices and tempered with mustard seeds and curry leaves. It has a delicate texture and a tangy, savory flavor. Here's how you can make khandvi at home:
Ingredients Require for making Khandvi:
For the Khandvi Batter:
- 1 cup besan (gram flour)
- 1 cup yogurt (curd)
- 1 1/2 cups water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ginger paste
- 1/2 teaspoon green chili paste (adjust to your spice preference)
- Salt to taste
For Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 7-8 curry leaves
- 2-3 green chilies, slit lengthwise
- 2 tablespoons grated coconut (optional, for garnish)
- Chopped cilantro leaves (coriander leaves) for garnish
Instructions of making Khandvi:
1. Prepare the Khandvi Batter:
a. In a mixing bowl, combine besan, yogurt, water, turmeric powder, ginger paste, green chili paste, and salt. Mix well to form a smooth, lump-free batter.
2. Cooking the Khandvi Mixture:
a. Pour the batter into a non-stick pan or a heavy-bottomed saucepan.
b. Cook the batter over low to medium heat, stirring continuously to prevent lumps and sticking. Keep stirring until the mixture thickens and leaves the sides of the pan. This may take about 10-15 minutes.
3. Making the Khandvi Rolls:
a. Once the batter is thickened and ready, immediately pour a small ladleful of the batter onto the back of a greased plate or a clean, smooth surface.
b. Quickly spread it into a thin, even layer using a spatula, making sure it's thin enough to roll.
c. Allow it to cool for a few minutes but not completely, as it should still be pliable.
4. Rolling the Khandvi:
a. Once the khandvi sheet has cooled slightly and is still pliable, cut it into strips of equal width using a knife.
b. Gently roll each strip into a tight coil or cylinder. Repeat this process with all the strips.
5. Prepare the Tempering:
a. Heat oil in a small pan.
b. Add mustard seeds and cumin seeds. Allow them to crackle.
c. Add asafoetida, curry leaves, and slit green chilies. Sauté for a minute or until the curry leaves turn crisp.
6. Temper the Khandvi:
a. Pour the tempering mixture over the rolled khandvi pieces. Make sure it's evenly distributed.
7. Garnish and Serve:
a. Garnish with grated coconut and chopped cilantro leaves.
b. Allow the khandvi to cool for a few minutes before serving.
8. Cut and Serve:
a. Once the khandvi has cooled down, gently cut it into bite-sized pieces, if needed.
b. Serve the khandvi as a delicious snack or appetizer with green chutney.
Enjoy your homemade khandvi, a delightful Gujarati specialty!
Country of origin- India
State- Gujrat
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