Farali khandvi / white khandvi

FARALI KHANDVI / WHITE KHANDVI

BY DISHA LAHORI

Khandvi, also known as Patuli, Dahivadi or Suralichi Vadi, is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt. 

Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric, and sometimes . The batter is cooked down to a thick paste and then spread thinly on a flat surface. Khandvis are then rolled up tightly into 2–3 cm (1 inch) pieces. Khandvi is generally bite-size. It can also be seasoned with spices and condiments, such as grated cheese, chutney, or ketchup. It can be served hot or cold.

Here in this recipe we will replace the gram flour with different  flours which can be had during fast so that it can be had during fasting .

INGREDIENTS

• 1 cup arrowroot flour
• 1/4 cup rajgira flour/amranth flour / bagar flour
• 2 tsp ginger-green chilli paste
• A pinch of citric acid
• Salt to taste [ sendha namak /rock salt ]
• 1/2 cup curd /dahi
• 2 cup water
• 1/4 tsp oil for greasing
• 1 tbsp oil
• 1 tsp cumin seeds /zeera
• 1 tsp sesame seeds /til/optional
• 1 green chilli
• Few curry leaves

METHOD

Take  the arrowroot flour +  rajgira flour + ginger-green chilli paste + rock salt + curds + citric acid + 2 cup  water together in a bowl and mix well.

Transfer the mixture to a non stick pan .

Keep the pan on a medium flame and cook .

Stir continuously, till the mixture becomes thick it will take around [ 6 – 7  ] mins

Cokk till the mixture thickens and gets a shiny glaze .

Spread a spoonful of the batter on the reverse side of a greased plate / platform .

You have to be quick as it will become difficult to spread the batter after cooling down.

Spread evenly to make a thin uniform layer using a spatula  while the mixture is still hot.

allow it to cool for 5 mins .

When cool, make cuts of about 2 inch lengthwise and roll it up each carefully.

Arrange all on a plate .

Heat the oil in a small non-stick pan and add the cumin seeds ,let it crackle .

add green chilli + curry leaves and stir fry for few seconds .

Add the sesame seeds . Pour the tempering over the khandvis.

Garnish with freshly grated coconut and coriander

Serve Farali Khandvi with Farali Chutney.

or any chutney of your choice .

NOTES

1. To check the batter is fully cooked or not, take a small amount of the batter ( when hot) and spread it on a greased plate. Leave it for few seconds , try to roll it. If it rolls easily then your batter is ready.
2. Instead of arrow root we can use singhada flour
3. Before rolling we can sprinkle freshly grated coconut + coriander leaves for making stuffed khandvi .
4.  

KHANDVI RECIPES – [  REFER below FOR VIDEOS TO UNDERSTAND HOW TO COOK ,SPREAD AND ROLL THE KHANDVI ]

KHANDVI RECIPE –

1. How to make khandvi
2. Perfect khandvi recipe

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