Khandvi Bites

 

             Khandvi is a traditional Gujarati snack that is served for breakfast or as a tea time snack. It is generally light and melt in the mouth rolls made from a combination of gram flour-yoghurt batter and tempered with few spices. They are very healthy and delicious. 

               Making it is a little time consuming as it involves a lot of stirring till you get the desired consistency. However, in this recipe, I prepared it in a much easier method that is completely hassle free. It turns out absolutely yummy and worth a try. 

               Serve them with or without chutney for breakfast, snack or as a lunch box meal. So treat your family and friends to these amazing Khandvi Bites by checking out an easy step by step pictorial recipe to prepare this delicacy.

Ingredients - 

• 1/2 cup gram flour
• 1/2 cup yoghurt
• 1 tsp. ginger paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1 tsp. lime juice
• 1 tsp. oil
• 1 cup water

Tempering - 

• 1 tbsp. oil
•  1/2 tsp. mustard seeds
• 2 fresh red / green chilies
• 1 sprig curry leaves
• 2 tbsp. coriander leaves, chopped
• 2 tbsp. fresh grated coconut

          In a mixing bowl. add all the ingredients and whisk well. Transfer to a non-stick pan and stir continuously on a low flame till it thickens as shown in the image.

          Transfer to a greased plate and allow it to cool down. Then invert it on a plate and cut into small pieces. Keep aside.

          Heat oil in a pan and temper with mustard seeds, fresh chilies and curry leaves. Sauté for a few seconds.

          Add the Khandvi bites and toss well so that it is well combined. Switch off the flame and garnish with coriander leaves and fresh grated coconut. 

          Serve as a tea-time snack or as an appetizer just as it is or with green chutney. 

                  In a mixing bowl, add all the ingredients & whisk well. 

                           Transfer to a non-stick pan.

           Stir continuously on a low flame till it thickens as shown in the image.

              Transfer to a greased plate & allow it to cool down. 

                Invert it on a plate & cut into small pieces. Keep aside.

Heat oil in a pan & temper with mustard seeds, fresh chilies & curry leaves. Sauté for a few seconds.

        Add the Khandvi bites & toss well so that it is well combined. 

Switch off the flame & garnish with coriander leaves & fresh grated coconut. 

 Serve as a tea-time snack or as an appetizer just as it is or with green chutney. 

Moringa Khandvi Bites

 

          Khandvi is a traditional Gujarati snack that is served for breakfast or as a tea time snack. It is generally light and melt in the mouth rolls made from a combination of gram flour-yoghurt batter and tempered with few spices. They are very healthy and delicious. 

          

          However, this recipe has few twists. I added some moringa leaves to the batter to make it much healthier. I also prepared it in a much easier method and garnished the end product with some idli podi. 

          In this way, you get an amazingly fusion style Moringa Khandvi Bites that is completely hassle free. Serve them with or without chutney for breakfast, tea-time snack or as a lunch box meal. So check out an easy step by step pictorial recipe to prepare this melt-in-the-mouth delicacy.

Ingredients - 

• 1/2 cup gram flour
• 1/2 cup yoghurt
• 1 tsp. ginger paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1 tsp. lime juice
• 1 tsp. oil
• 1 cup water
• 1/2 cup moringa leaves, fresh or dried

Tempering - 

• 1 tbsp. oil
•  1/2 tsp. mustard seeds
• 2 fresh red / green chilies
• 1 sprig curry leaves
• 2 tbsp. coriander leaves, chopped
• 2 tbsp. fresh grated coconut
• 1 tbsp. idli podi

           In a mixing bowl. add all the ingredients and whisk well. Transfer to a non-stick pan and stir continuously on a low flame till it thickens as shown in the image.

            Transfer to a greased cake mold / plate and allow it to cool down. Then invert it on a plate and cut into small pieces. Keep aside.

           Heat oil in a pan and temper with mustard seeds, fresh chilies and curry leaves. Sauté for a few seconds.

           Add the Khandvi bites and toss well so that it is well combined. Switch off the flame and garnish with coriander leaves, fresh grated coconut and idli podi. 

           Serve as a tea-time snack or as an appetizer just as it is or with green chutney. 

                     In a mixing bowl. add all the ingredients & whisk well. 

             Transfer to a non-stick pan & stir continuously on a low flame.....

                  ......till it thickens as shown in the image.

    Transfer to a greased cake mold / plate & allow it to cool down. 

         Then invert it on a plate & cut into small pieces. Keep aside.

Heat oil in a pan & temper with mustard seeds, fresh chilies & curry leaves. Sauté for a few seconds.

       Add the Khandvi bites & toss well so that it is well combined.

 Switch off the flame & garnish with coriander leaves, fresh grated coconut & idli podi.

Serve as a tea-time snack or as an appetizer just as it is or with green chutney. 

Pui Shak Chingri Bora (Malabar Spinach & Prawn Pakora / Fritters - Bong style)

 

          These are simple Bengali homemade style pakoras made of Pui Shak or Malabar Spinach and prawns. For a veg. version, just omit the prawns. These crispy fritters are a great accompaniment to our normal dal-chawal or khichdi. You can also relish them as a rainy day tea time snack or as an appetizer with kasundi (bottled mustard sauce) or any chutney. So check out the step by step pictorial recipe to prepare these amazing pakoras.

          Bengalis generally make a curry of these creepers with pumpkin, eggplants, potato, broad beans, etc. Like other greens, Pui Shak too, has a lot of health benefits in the form of vitamin, calcium, protein, iron and fibre. 

           It is cooked with bori (dried lentil dumplings) for the veg. version and prawns / fish head for the non-veg. version. However, pakoras made with them also tastes yummy too. So do give it a try and enjoy them on a rainy day or on a chilled winter night. It is so comforting. 

• 2-3 cups Pui Shak, washed, drained & finely chopped
• 8-10 prawns, deveined, cleaned & rinsed well
• 2-3 green chilies
• 3-4 garlic cloves
• 1 onion, chopped
• salt to taste
• 3-4 tbsp. gram flour
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted cumin powder
• 1 tsp. nigella seeds
• oil to deep fry

          In a bowl, add a pinch of salt to the chopped pui shak and marinate for 5-10 minutes. Then mash well.

          Pound the prawns, garlic and green chilies coarsely. Add to the Pui Shak and along with the  remaining ingredients (except oil). Sprinkle water accordingly. Cover and keep aside for 5 minutes.

 

          Wet your hands and take a little portion of the batter and form into equal size pakoras and keep them ready to be deep fried.

          Heat oil in a pan / kadai. Gently drop the pakoras in the hot oil. Fry on a low flame on both sides till golden in colour.

    

          Drain on a kitchen towel and serve them hot as a tea time snack, as an appetizer with kasundi / green chutney or as a side dish with dal-chawal or khichdi.

                       In a bowl, add a pinch of salt to the chopped pui shak & marinate for

                       5-10 minutes. Then mash well.

                       Pound the prawns, garlic & green chilies coarsely. Add to the Pui Shak 

                       along with the remaining ingredients (except oil). Sprinkle water accordingly. 

                                  Cover and keep aside for 5 minutes.

                      Wet your hands. Take a little portion of the batter & form into equal

                      size pakoras and keep them ready to be deep fried.

                         Heat oil in a pan / kadai. Gently drop the pakoras in the hot oil. Fry 

                         on a low flame on both sides till golden in colour.

  

                                  Drain on a kitchen towel.

                    Serve them hot as a tea time snack, as an appetizer with kasundi / green 

                    chutney or as a side dish with dal-chawal,

Mixed Veg. Muthia (Steamed Veggie Dumplings)

 

           This is a very popular Gujarati snack which is served either steamed or fried. Healthy and nutritious, they are perfect for an evening tea-time snack or can be enjoyed as an appetizer with sauce or green chutney. The addition of mixed vegetables provides the required amount of iron, vitamins and dietary fiber to this dish. I also added some flaxseeds and chia seeds to make it extra healthy. So it is a complete wholesome snack. So check out the step by step pictorial recipe to prepare it. 

Dough - 

• 1/2 cup each of grated bottle gourd, cauliflower, carrot & bell peppers
• 1/4 cup each of fresh grated coconut & chopped coriander leaves
• 1 cup whole wheat flour
• 1/2 cup gram flour
• 1/2 cup semolina
• 1 tsp. ginger-garlic paste
• 2 green chilies, chopped
• 1 tsp. cumin seeds
• 1/2 tsp. sugar (opt)
• 1 tsp. lemon juice
• salt to taste
• 1/4 tsp. turmeric powder
• 1/4 tsp. baking soda
• 1-2 tbsp. oil
• 1 tbsp. flaxseeds
• 1 tbsp. soaked chia seeds
• 1 tbsp. crushed kasuri methi
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 tbsp. sesame seeds
• 1 sprig curry leaves 
• 1 tsp. Kashmiri red chili powder
• 1 tsp. coriander leaves, chopped

          Dough - In a large bowl, mix together all the grated veggies along with some salt and keep it aside for 5-10 minutes. 

          Then add all the flours and the remaining ingredients. Make a dough by adding required quantity of water. Cover and let it rest for 10 minutes.

          Apply oil to your hands and divide the dough into equal portions. Make long cylindrical rolls from each portion and steam on a greased surface for 20 minutes. When cool, cut into roundels, about 1" thickness.

          Tempering - Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida, curry leaves, sesame seeds and chili powder. Sauté for a few seconds. 

          Add the steamed muthias and mix everything well so they are well coated. Switch off the flame and garnish with coriander leaves. Serve as a tea time snack or as an appetizer with ketchup / green chutney. 

                                   Mix together all the grated veggies along with some salt.

                                  Keep it aside for 5-10 minutes. 

                                   Add all the flours 

                                  and the remaining ingredients. 

                       Make a dough by adding required quantity of water. Cover & let it 

                       rest for 10 minutes.

                     Apply oil to your hands & divide the dough into equal portions. Make long                                         cylindrical rolls from each portion.

                                  Steam on a greased surface for 20 minutes. 

                                  When cool, cut into roundels, about 1" thickness.

                       Heat oil & temper with mustard seeds & cumin seeds. After it stops 

                       spluttering, add the asafoetida, curry leaves, sesame seeds & chili 

                       powder. Sauté for a few seconds. 

                                 Add the steamed muthias & mix well so they are well coated. 

Garnish with coriander leaves. 

                   Serve as a tea time snack or as an appetizer with ketchup / green chutney.