Khandvi

Khandvi.....is a very popular Gujarati snack item and can be very easily found in the breakfast menu in every Gujarati household. This farsan or snack is very commonly found in Gujarati restaurants and street-side snack shops but slowly and steadily this snack item is getting popular in the rest of the part of the country.

Khandvi is made with Besan, curd, water and seasoned with few spices like salt and turmeric powder. Once the batter is cooked to desired consistency it is spread on a plate. If you like stuffed Khandvi then you can sprinkle finely chopped coriander leaves and grated coconut before cutting the strips and rolling them. These Khandvi rolls are then tempered with asafoetida, mustard seeds, sesame seeds, curry leaves, and green chilies. 

I must admit this recipe is not that easy to prepare and has seen many failures in my kitchen. In order to make perfect Khandvi, batter plays a significant role. It's not rocket science to make the batter but the right quantity of the ingredients is a crucial thing to note. The next thing to keep in mind is as soon as the batter is cooked spread it evenly on a plate if you delay then the batter thickens and will become lumpy while spreading.

Here I have stuffed the Khandvi rolls with finely chopped coriander leaves and grated coconut but if you like you can garnish the Khandvi rolls with them (leaving the stuffing part). So without any further ado let's begin with the recipe:

Ingredients:

For Making Khandvi Batter:

1. Gram Flour/ Besan: 1 cup

2. Curd: 1 cup

3. Ginger Paste: 1 tsp

4. Turmeric Powder: 1/2 tsp

5. Red Chilli Powder: 1 tsp

6. Salt: to taste

7. Water: 2 cups

For Making Stuffing:

1. Coriander Leaves (chopped)

2. Coconut (grated)

For Making Khandvi Tadka:

1. Mustard Seeds: 1 tsp

2. Sesame Seeds: 1 tsp 

3. Asafoetida: 1 tsp

4. Curry Leaves: 25-30

5. Green Chillies: 5-6

6. Oil: for tempering

Method:

1. In a bowl sieve, the gram flour doing this will make a smooth khandvi batter.

2. Add salt to taste, turmeric powder, red chili powder, ginger paste, and curd. Mix everything well and avoid lumps.

3. Add water little at a time and make a smooth batter.

4. In a pan strain the batter and cook the mixture on low flame for 10-12 minutes. Stir continuously.

5. Check the batter by spreading it on a plate and try to roll it. If you're unable to form a roll cook the mixture for another 2-3 minutes.

6. Once done quickly spread the batter on the plate and allow it to cool down.

7. Sprinkle chopped coriander leaves and grated coconut if you want to make stuffed Khandvi.

8. Cut the Khandvi into thick stipes and roll it one-by-one.

FOR MAKING TADKA:

1. Heat oil in a pan and add asafoetida, mustard seeds, sesame seeds, curry leaves, and green chilies.

2. Cook the tadka for a minute. Switch off the flame.

ASSEMBLING THE KHANDVI:

1. Add the prepared tadka and spread it evenly on the Khandvi.

2. Garnish with grated coconut and chopped coriander leaves. 

Note:

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