3 April, 2016
Khandvi Recipe – A quick Gujarati tea time snack
Khandvi is simple Gujarti snack which is one of the easiest to make. Yet it seems so intimidating to many including me until I finally decided to face my fears head on. I called my maasi in Vadodra who makes Khandvi quite often & picked a few tips from my conversation. The result was outstanding & the method was extremely easy. My first attempt at Khanvi was a sheer success. It tasted just how it tastes from a traditional Gujrati snack store.
Khandvi makes for a great tea snack to go with your tea or serve your guests. I posted the picture on my Instagram profile a few days back & the response it got was unbelievable & overwhelming. Owing to a lot of recipe requests, I finally decided to jot it down & share it with everyone explaining the steps in detail. All I can say is follow the recipe & trust your judgment & you will come through with flying colours. Happy cooking & eating!
1 1/4th cup Besan (gram flour)
1 cup yogurt
2.5-3 cups water
2 green chilli (medium size)
1 lime juice
1 tsp Turmeric Powder
Salt to Taste
6-7 Curry Leaves
1 tsp Kashmiri Chilli Powder
2-2.5 tbsp Oil + more for greasing
1 big pinch asafoetida (hing)
1 tsp mustard seeds (rai)
Chopped Coriander (for garnish)
1 tsp white sesame seeds (for garnish)
- Grease your kitchen table top or the back of 2 big thali’s with sufficient oil. Keep flat spatula ready before starting.
- Sieve the besan & add turmeric powder & salt.
- Make a paste of ginger & green chilli using very little water.
- Make a thin & smooth buttermilk by whisking the yogurt & water together. Add the ginger-chilli paste & lime juice to it.
- Mix the besan & buttermilk together into a smooth batter making sure there are no lumps at all.
- In a non-stick kadai heat 1 tsp oil on medium heat & add the besan batter. Stir continuously preferably with a silicone spatula making sure the batter does not stick to the sides or the bottom of the pan.
- Do not stop stirring or the mixture will form lumps. Keep cooking this mixture till is quite thick & spreadable.
- To check if your mixture is ready, spread a little batter on a greased thali & let it cool. If it rolls smoothly then it done but if it sticks to your fingers, you need to cook it a little more.
- Once ready, pour the mixture on a greased platform or thali & be very quick in spreading it into a thin uniform layer.
- Cut 1.5-2″ strips & start rolling with light hands once it has cooled down. If the strip is too long, make 2 khandvi’s out of them. Continue doing the same until all the strips have been rolled neatly.
- In a tadka pan or a small nonstick pan, heat oil & add mustard seeds. Once it starts to splutter, add the hing & the curry leaves. Then add the chilli powder & immediately remove from fire & pour the tadka on the rolled khandvi’s.
- Sprinkle the chopped coriander & the sesame seeds & serve hot. You can also garnish with some freshly grated coconut.
Note – Do not stop stirring whatsoever or lumps will definitely form ruining your entire dish.