I like feasting on Gujarati Kadhi very much and in general, I can say that I am a big time fan of Gujarati cuisine as well. Moong Dal Dhokla is one of the Farsaan that I devour to the core and having relished it twice or thrice, my mind was made up to try more Farsaan and explore the umpteen flavours of Gujarati cuisine. Khandvi is also one of the types of Farsaan that can be eaten as a breakfast or as an accompaniment during lunch or dinner. You can serve Khandvi with Coriander and Mint Chutney or Kairi or Dhaniya ki Chutney. During my quick trip to Ahmedabad, I had seen various road-side shops selling fresh, tangy Khandvi and that was the first time when I had eaten Khandvi. And, let me tell you, right from the first bite, I fell in love with its soothing taste and raw flavour.
For those of you who have never visited Gujarat, let me tell you, Khandvi is a very popular Gujarati snack which is basically soft, melt in your mouth chickpea flour rolls . It’s very easy to make Khandvi at home as it is made using the most basic ingredients. All you have to do is cook the besan to the right consistency. If it’s not cooked properly, it will not set to make the rolls. So here is the recipe to make perfect Khandvi with a few tips and tricks. If you have any doubts feel free to ask me in the comment section. Will be more than happy to answer your questions.
Khandvi
Here is a video recipe to make Khandvi
Khandvi
Khandvi Recipe / Gujarati Khandvi / How to make Khandvi
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- Besan / Chick pea flour - 1/2 cup
- Buttermilk - 2 cups I used amul masala chaas. You can also use plain buttermilk or a mixture of 1 cup curd and 1 cup water
- Turmeric powder - 1/2 tsp
- Salt to taste
- Ginger and green chili paste - 1 tsp
- Lemon juice - 2 tsp
- Oil - 2 tsp
- Sarson / Mustard seeds - 1/2 tsp
- Til / Sesame seeds - 1/2 tsp
- Asafoetida / Heeng - 1/4 tsp
- Curry leaves - 8-10
- Green chili - 2 slit into halves
- Fresh coriander - 1tsp chopped
- Fresh coconut - 2 tsp grated
Instructions
- Mix Besan, buttermilk, salt, turmeric powder, ginger and green chili paste and lemon in a bowl.
- Take care not to form any lumps.
- If a few lumps are there, just strain the mixture through a sieve.
- Grease a smooth work surface very lightly. (I used my kitchen counter. You can also grease the back side of steel plates or a baking tray. )
- Heat the mixture on medium heat till it thickens to the right consistency. ( It will take approx 8-10 minutes. To test if the mixture is done, pour a drop of it on a plate and spread it a little bit and let it cool. Now try to roll it. If it rolls, the mixture has reached the right consistency. Otherwise keep cooking it a little more. )
- Keep mixing continuously otherwise the mixture will burn from the bottom.
- Pour the mixture on the greased platform.
- Quickly spread the mixture in a thin layer using a spatula or spoon.
- Let it cool for a few minutes.
- Cut into thin stripes. ( If you are a maniac like me, use a ruler to get equal size stripes 🙂 )
- Roll the stripes.
- For tadka
- Heat oil in a pan.
- When the oil is hot, add mustard seeds.
- When the seeds starts crackling, add sesame seeds, heeng, curry leaves and green chili.
- Pour the tadka over the khandvis.
- Garnish with fresh coriander and grated coconut.
madhu bhardwaj
Beautiful to look at. I am definitely going to make these.
I love them even though I am not a Gujarati.
Thanks for the recipe. 🙂
kushi
This looks delicious!!I never got chance to taste this before.. I will definitely try this