Khandvi is a savory snack from the state of Gujarat, India. It is yellowish in color and having the appearance of tightly rolled bite-sized pieces. It is made of gram flour and curd which is slowly cooked into a paste.
Ingredients (4 servings)
- Gram Flour (Besan) – 1 cup
- Curd – 3 tbsp
- Turmeric Powder – 1 tsp
- Red Chilli Powder – 1 tsp
- Hing – a pinch
- Salt – to taste
- Water – 3-3½ cups
- Oil – 2 tsp + for greasing
- Mustard Seeds – 1 tsp
- Sesame Seeds – 2½ tsp
- Green Chillies – 2-3 (chopped)
- Coriander Leaves – 2 tbsp
- Red Chilli Powder – ½ tsp
- Water – 2 tbsp
- Pomegranate Seeds – 2 tbsp
- Fresh Coconut – 2 tbsp (grated)
- Mix besan, curd, salt, turmeric powder, hing, red chilli powder in a bowl. Add 3½ cups water gradually to make a batter.
- Pour the batter in a kadai and keep it on the medium flame and stir the batter continuously. Once the batter reaches a little thick consistency, turn off the heat.
- Grease the back side of the plates with a little oil and spread the thin layer of batter. (If the layer of batter applied is too thick then the khandvis won’t roll properly)
- Let them cool for 10-12 minutes. Cut strips with a knife and roll.
- For the tempering:
- In a small pan add 2 tsp oil, mustard seeds, sesame seeds, green chillies and water. Pour over the khandvis.
Garnish with coriander leaves and red chilli powder, pomegranate seeds, coconut.