Khandvi is one of the yummiest snacks. It is easy; yet tricky to prepare. I learnt this recipe from my new Gujarati neighbour. :-) One thing that really makes me happy and enthusiastic is a new neighbour for this reason. And i prepared it yesterday evening and it came out perfect. Just the way it tastes out there in any of those marwadi restaurants.
So, I proudly share my newly learnt recipe of this surprisingly yummy snack for the calorie-conscious guys out there.
Ingredients:
Chickpeas flour/ Besan - 250 grams
curd- 100 grams
green chilli-ginger paste- 1 teaspoon
asafoetida/ hing- 1 pinch
salt to taste
turmeric powder- 1/4 teaspoon
freshly grated coconut- 50 grams
mustard seeds- 1 teaspoon
Green chilli (chopped)-1
ghee- 1 teaspoon
chopped fresh coriander leaves- 50 grams
sugar- 1/2 teaspoon (dilute with 2 teaspoons of water)
water- 3 cups (600 ml) + 2 teaspoons
Method:
1. Take a bowl and mix in the besan, curd, turmeric, hing, salt, ginger-green chilli paste along with 3 cups of water.
2. Heat a sauce pan and add in this mixture and keep stirring continuously till it thickens and literally forms a ball like shape while stirring.
3. Grease a huge plate with oil and spread this mixture while still hot into 1/2 mm thickness and cool it for 10 minutes.
4. Make slits on the layer with a knife like inch ribbons and carefully, roll each ribbon in to a khandvi roll.
5. Prepare the tempering by heating ghee in a pan and let mustard see splutter and add the green chillies too and fry for a minute. Add in the coconut and coriander and immediately add in the sugar water and garnish on top of the khandvi rolls. Serve Hot with green chutney.
So, I proudly share my newly learnt recipe of this surprisingly yummy snack for the calorie-conscious guys out there.
Ingredients:
Chickpeas flour/ Besan - 250 grams
curd- 100 grams
green chilli-ginger paste- 1 teaspoon
asafoetida/ hing- 1 pinch
salt to taste
turmeric powder- 1/4 teaspoon
freshly grated coconut- 50 grams
mustard seeds- 1 teaspoon
Green chilli (chopped)-1
ghee- 1 teaspoon
chopped fresh coriander leaves- 50 grams
sugar- 1/2 teaspoon (dilute with 2 teaspoons of water)
water- 3 cups (600 ml) + 2 teaspoons
Method:
1. Take a bowl and mix in the besan, curd, turmeric, hing, salt, ginger-green chilli paste along with 3 cups of water.
2. Heat a sauce pan and add in this mixture and keep stirring continuously till it thickens and literally forms a ball like shape while stirring.
3. Grease a huge plate with oil and spread this mixture while still hot into 1/2 mm thickness and cool it for 10 minutes.
4. Make slits on the layer with a knife like inch ribbons and carefully, roll each ribbon in to a khandvi roll.
5. Prepare the tempering by heating ghee in a pan and let mustard see splutter and add the green chillies too and fry for a minute. Add in the coconut and coriander and immediately add in the sugar water and garnish on top of the khandvi rolls. Serve Hot with green chutney.
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