Khandvi

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.

Khandvi

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)

Method

1. Mix besan, curd, salt, turmeric powder, hing, red chilli powder in a bowl. Add 3½ cups water gradually to make a batter.
2. 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.
3. 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)
4. Let them cool for 10-12 minutes. Cut strips with a knife and roll.
5. For the tempering:
6. 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.

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