Khandvi is a traditional Gujarati snack that is served along with tea. It is generally light and melt in the mouth rolls made out of gram flour and yoghurt and tempered with few spices. They are very healthy and a little time consuming, but the end result is simply delicious.
- 1 cup besan (gram flour / chickpea flour)
- 3/4 cup yoghurt
- 1 1/4 cup water
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. cumin powder
- 1/4 tsp. asafoetida (hing)
- 1 tsp. ginger-green chili paste
Tempering-
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 tsp. white sesame seeds
- 1 sprig curry leaves
- chopped coriander leaves to garnish
In a bowl, mix together the yoghurt, besan, water, ginger-green chilies paste, turmeric powder, asafoetida, salt and cumin powder. Whisk till there are no lumps remaining.
Cook this batter in a non-stick pan on a low flame by continuously stirring till it becomes thick and starts to leave the sides of the pan.
To test if the batter is cooked, spread a tsp. of it on a greased steel plate. After a few seconds when it cools down, try to roll it. If this is done easily, it means the batter is perfect.
Take off the flame and immediately spread on 3-4 greased steel plates. Let it cool down and then cut them into strips. Peel them and roll them very carefully. Set aside on a serving dish.
Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves and saute till the sesame seeds changes colour.
Pour this tempering on the khandvi rolls and garnish with coriander leaves. Serve as a tea-time snack.
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