KHANDVI

 

Khandvi is a famous Gujarati snacks.  It is healthy, very simple to make and tastes good.  I generally make this as a evening snacks.  I always thought Khandvi is very difficult to make and what if it doesn’t taste well in the end and all my labour would go waste… but then I came across Nisha Mudhulika’s website… and decided to try it out.  It was easy to make and turned out good.

INGREDIENTS
Gram Flour (Besan)	1 cup
Ginger – Chilli paste	1 1/2 tsp
Oil	3 tbsp
Curd	1 cup
Salt	To taste
Turmeric Powder	1/2 tsp
Lemon Juice	1 tbsp
Hing	A pinch
Mustard Seeds	1 tsp
Coconut, Scraped	1 – 2 tsp
Fresh Coriander Leaves	2 tbsp (chopped)
Water	1 1/2 cups
Pomegranate	2 tbsp

 

METHOD

• Sieve besan and keep in a bowl.  Grind ginger and green chillies together to make the required quantity paste.
• Grease the reverse side of few thalis or marble/granite kitchen counter with a little oil.
• Make buttermilk with curd and 1 1/2 cups of water.
• Add ginger-chilli paste, salt, turmeric power and lemon juice to the sifted besan.  Mix well.  Pour in the buttermilk and mix well making sure that there are no lumps.
• Cook this mixture stirring continuously in a thick bottomed pan till it becomes a thick smooth batter and starts leaving the sides of the pan.
• When ready, quickly spread portions of the mixture on greased thalis or counter top as thinly as possible while the batter is still hot.
• Once cool, cut into 2” wide strips and roll them tightly.  Place them on a serving plate.
• Heat 2 tbsp oil and add hing and mustard seeds.  When the mustard seeds splutter, pour it over the khandvi. 
• Garnish with scraped coconut, coriander leaves and pomegranate.

NOTEs

• I greased 18” x  18” area of my granite counter top and make strips of 9” length and 2” wide.
• Since my husband likes to have green chillies with khandvi and I sautéed it alongwith mustard seeds.