Khandvi is a savory dish originating from the Indian state of Gujarat. It is a very healthy snack made primarily from chickpea flour (besan), yogurt (dahi) and some spices and condiments. A very little oil is used in the process. I have had khandvi at the snack shops in India many times but I started making it at home only recently when I started searching for healthy snack recipes instead of the deep-fried ones.
These bite sized rolls are the perfect snacks to munch along with the endless cups of tea throughout the weekend. Usually, coconut is used to garnish khandvi but as my husband and I aren’t huge fans of coconut, I have not used it.Here’s the recipe (Can’t decide if I love making this more or eating it) Give it a go and Enjoy!
Gram flour – 1 cup
Yogurt – 1 cup
Water – 2 cups
Turmeric powder – 1 pinch
Ginger garlic paste – half spoon
Salt – As per taste
Oil – one tablespoon
Black mustard seed – one small spoon
Green chili – 2 finely cut
Coriander – finely cut
-Mix curd and gram flour well till there are no lumps left in the batter. In it, mix in the water, turmeric , ginger-garlic paste and salt.
-Put one tablespoon oil in a pan and heat it. Pour in the prepared solution and let it simmer on low heat. Keep stirring the solution continuously with a wooden or a soft spatula!
-The gram flour solution will slowly start getting thick. Keep stirring!
-After around ten minutes, you will see the solution leaving the pan and will no longer smell raw. This is where your khandvi batter is perfectly done. DO NOT OVERCOOK or the batter will get too thick.
-Now immediately spread this solution thinly on a large plate or any flat surface to cover the base totally. Do this on various plates till you run out of the solution. You have to be very quick because as soon as you turn off the gas, the batter begins to dry and gets harder and harder to spread.
-After it has cooled, cut it into long strips. Take the end of one strip and gently begin rolling it. Roll all the strips like this and put the resulting pieces in the plate.
-For the tempering, put oil in a small frying pan and heat it. Put black mustard seed in the oil and let them splutter. Next, add curry leaves and green chillies to it and let them fry. Now pour this masala oil with a spoon on each piece of khandvi on the plate.
-Garnish with coriander and Serve hot!