Delectable Khandvi !

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Khandvi is a famous savoury Gujarati snack made from gram flour and curd or buttermilk. For foodies who are looking for a healthy appetizer which is free of high calories, this delectable snack makes for a perfect option and satiates their hunger pangs in just a few minutes. The detailed recipe of Khandvi is given below; just in case, you like it, don't forget to leave your comments. Any suggestions for improvement in the recipe are welcome too!!


Yum
Khandvi

INGREDIENTS

For Khandvi (makes 15-20 pieces)

1 Cup Gram Flour (Besan)
1 Cup Beaten Curd/Yogurt
2 Cups Plain Water
1 tsp Coriander/Ginger/Green Chilli Paste
2 tsp Sugar
2 tsp Lemon Juice
1/4 tsp Turmeric Powder
Salt (as per taste)
Grated Fresh Coconut
Finely grated carrots (optional)
Finely Chopped Coriander

For Tempering

1/2 tbsp Vegetable Oil
3-4 Slit Green Chillis
1 tsp Mustard Seeds
Few Curry Leaves

For Garnishing

1-2 tsp Pomegranate Seeds (optional)
Freshly Grated Coconut

Yum
Khandvi


Method

1. Make a lump free batter using gram flour, curd and water.
2. Add in coriander/ginger/green chilli paste, sugar, salt, turmeric powder and lemon juice.
3. In a wok on low flame, add in the batter and stir continuously till it thickens and start leaving the edges of wok. To make sure that the batter is ready for spreading, just spread a little on a thali. Wait for two minutes and roll with your fingers. If it rolls up easily, batter is ready. If it doesn't, cook for another 2 to 3 minutes.
4. Pour the batter on a flat surface (tray or a big thali) and spread it thinly using a flat spatula. Make sure, you spread the batter quickly as it starts forming into a blob (difficult to spread).
5. Leave the spreaded mixture for 5 minutes and cut into 1-1 1/2 inch strips using a sharp knife or a pizza cutter.
6. Sprinkle grated coconut, carrots and chopped coriander.
7. Now, gently roll each strip tightly and place on a serving platter.
8. Heat oil in a tempering pan and add in mustard seeds.
9. Once mustard seeds start crackling, add in slit green chillis and curry leaves.
10. Pour the tampering over the Khandvi and garnish with pomegranate seeds and grated coconut.

Yum
Khandvi

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