HOW TO MAKE KHANDVI

This Gujarati snack is a treat to eat but can be a little tricky to make. Gram flour and yogurt flavoured with green chilli paste are cooked into a lump free mixture smeared on a greased surface, rolled into a pin wheel and then tempered with mustard seeds, fresh coriander and coconut. Getting your perfect khandvi can take a bit of practice, but you won’t be complaining because even the scraps from this fun activity taste just as delicious.

Ingredients for Khandvi Recipe

• Gram flour 1 1/4 cups

• Yogurt 1 cup

• Ginger 1 inch

• Green chillies 2

• Oil 4 tablespoons

• Salt to taste

• Turmeric powder 1/2 teaspoon

• Lemon juice 1 tablespoon

• Asafoetida a pinch

• Mustard seeds 1 teaspoon

• Coconut scraped 2 teaspoons

• Fresh coriander leaves chopped a few sprigs

  Method

  Step 1

  Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water.

  Step 2

  Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.

  Step 3

  Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.

  Step 4

  Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.

  Step 5

  When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.

  Step 6

  

  When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.