Khandvi is traditionally a Gujarati delicacy that is served as a snack in the evening to family members or even when guests come home. It is a tasty dish that can serve as a brilliant accompaniment to tea. This recipe is very convenient to make, as it can be made once in a large quantity in a large batch.
Read on to find a simple recipe for Khandvi, that will be easy to make, and is a snack that has everyone wanting second servings.
- 1 cup gram flour (besan)
- 1 cup curd
- 1 Piece of ginger grated
- 1 green chili chopped
- 2 cups of water
- 1 spoon of haldi
- 1 spoon of lal mirch powder
- 1 spoon of salt
- 1 spoon of brown sugar (desi khand)
- 1 spoon of mustard seeds (rai)
- 1 spoon fennel seeds (sauf)
- 1 spoon of sesame seeds
- 1 cup of coriander leaves
Wonderchef Products Used:
A Wonderchef Royal Velvet Non-Stick Sauce Pan is perfect to make khandvi on. Its multi-purpose nature makes it useful in any daily scenario.
A Wonderchef Oil Pourer to pour oil easily while cooking, without creating any mess.
· Step 1: Mix the Besan with the curd.
· Step 2: Add two cups of water to the batter.
· Step 3: Add the grated ginger and chopped chili.
· Step 4: Add 1 spoon of haldi, 1 spoon of lal mirch powder, 1 spoon of salt, and 1 spoon of brown sugar to the batter.
· Step 5: Whisk the batter to a good enough consistency.
· Step 6: Now whisk the batter again through a strainer above a Royal Velvet Saucepan. Make sure the batter falls into the Saucepan evenly, and without any spillage.
· Step 7: Let the batter simmer in light heat for 9-10 minutes, by which it should have a paste-like consistency.
· Step 8: Now take the khandvi paste and spread it around an iron plate. Make sure that the paste is spread thinly all around the plate. Use multiple plates for this if needed.
· Step 9: Pour 1 large spoon of oil into a saucepan. Once hot, add 1 spoon of mustard seeds into the Saucepan. Add 1 spoon of fennel seeds (sauf) to the saucepan right after. Add 1 spoon of sesame seeds to the saucepan along with the rest. Let this tadka simmer for some time and become the Tadka that is to be used.
· Step 10: Once the paste has dried, roll the paste into separate individual rolls. Make sure the rolls are neither too big, nor too small. Ideally, one roll can be picked up easily by one hand.
· Step 11: Place all the rolls onto a plate. Now add the tadka onto the rolls. Also, add some coriander leaves to the khandvi. Use as many leaves as necessary.
· Step 12: The dish is ready to be served once the garnishing is done.
See above for a step-by-step video on making Khandvi by Mrs. Kusum Sharma!