Instant khandvi

INSTANT KHANDVI

BY DISHA LAHORI

 Khandvi, a popular Gujarati snack that is also served for breakfast in the Gujarati households.

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 /water seasoned with ginger paste, salt, water, turmeric, and green chilli . 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.We can also make stuffed khandvis .

Khandvi is readily available across India and is commonly eaten as an appetizer or snack. Many people choose to buy it from local shops rather than preparing it at home. It is sometimes served with any chutneys.

INGREDIENTS

• Gram flour / besan – 1 cup
• Water – 2 cup
• Turmeric – ¼ tsp
• Chilli pwdr – ½ tsp
• Citric acid – ¼ tsp
• Sugar pwdr – 2 tsp
• Curd – 2 tbsp
• Ginger green chilli paste – 1 tsp
• Salt – 1 tsp
• Oil – 1 tbsp
• Mustard seeds – ½ tsp
• Sesame seeds – 1 tsp
• Asafoetida – generous pinch
• Green chilli slit – 3
• Curry leaves – few
• Finely chopped coriander leaves
• FOR STUFFING – Grated carrot / coconut and coriander leaves

PREPARATION

1. Sieve the flour .
2. clean the platform . [ no need of greasing ]

CLICK ON TH ELINK FOR FULL VIDEO – https://www.youtube.com/watch?v=DV5ufzsazQQ

METHOD

Take besan + ginger chilli paste + salt + asafoetida + citric acid + curd  + chilli pwdr + turmeric + sugar pwdr  in a thick bottom / non stick pan.

Mix well using a whisk .

Gradually add the water and mix well with a whisk till no lumps are formed to a smooth batter.

Place the pan on high flame  , cook by constantly stirring.

The batter will start thickening .Cook till it thickens well and the mixture leaves the side of the pan . [don’t overcook ]

When the batter thickens , reduce the flame .

When you stir you should see the clean surface of the bottom of the pan as shown in the  video . It means the batter is done. the batter starts bursting ]

• it takes roughly 3 to 4 mins for cooking the batter.

Immediately take the batter with the spatula and start spreading the batter thinly on the kitchen counter.[ no need to grease with oil ]

Once the whole batter is spreaded .

Allow it to cool .

Cut into 1 ½ or 2 inch long strips and gently roll it tightly .

Arrange in a plate. [ if you press hard the khandvis will break ]

Heat oil in a small pan .

Make a tempering of mustard seeds , green chilli , curry leaves ,sesame seeds.

Pour this mixture over the khandvi and serve with sweet and spicy green  chutney.

VARIATIONS –  Sprinkle finely chopped coriander leaves + grated coconut and carrot over the khandvis before rolling it .

NOTE

1. If the batter is not cooked well ,then you will not be able to roll it.
2. You have to be very quick while spreading ,if the batter cools you can’t spread it.
3. Instead of kitchen platform ,you can use back side of big plates or aluminium foil .
4. You can do a test to check whether the batter  is cooked ,take a spoon of batter and spread it on a clean  surface , if you are able to spread it and you are able to scrape off clean  , it means the batter is clean
5. Don’t over cook or you will not be able to spread.
6. You can also use whole red chilli  for tempering.

BENEFITS OF BESAN  GRAM FLOUR 

• Rich in vitamins and minerals. …
• May reduce the formation of harmful compounds in processed foods. …
• Has fewer calories than regular flour. …
• May be more filling than wheat flour. …
• Affects blood sugar less than wheat flour. …
• Packed with fiber. …
• Higher in protein than other flours.

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