PLAIN KHANDVI

                                                PLAIN KHANDVI

                          (Serves 2-3)

Khandvi is a popular Gujarati snack.

Khandvi is very easy item to make yet very intimidating especially when making it first time. Biggest fear is what if it won’t thicken? Those who are going to make it 1^st time do not worry. Follow the instruction carefully you will end up with khandvi rolls.

If you are making it first time I recommend using 1 ½ cup water instead of 1 ¾ cup. This way you will definitely end up with khandvi but slightly thicker.

INGREDIENTS FOR THE KHANDVI:

·      1 cup Besan Flour (Chickpea Flour), sieve it

·      1 cup Yogurt, room temperature yogurt

·      1 ¾ cup Water

·      2 Pinch Turmeric Powder

·      ½ tsp. Green Chili Paste

·      ½ tsp. Ginger Paste

·      ½ tsp. Salt or as per taste

INGREDIENTS FOR THE TEMPERING/TADKA:

·      1 to 1 ½ T Oil (If you take more oil then mustard seeds will swim in the oil and it won’t stay on the khandvi when you pour seasoning on top)

·      1 tsp. Mustard Seeds

·      7-8 Curry Leaves

·      3-4 Green Chilies or as per taste, chopped

·      1 T Coconut shreds for garnishing

·      2 T Coriander leaves, for garnishing

·      Black Pepper powder as needed, for garnishing

MAKE SURFACE READY FOR SPREADING KHANDVI:

Place aluminum foil on the kitchen counter and stick foils from 4 corners with plastic tap on the kitchen counter and grease foil LIGHTLY with the oil

OR

Use backside of the thali. You may need couple of big LIGHTLY greased thalies

OR

Use clean kitchen counter top to spread khandvi

LET’S ROLL:

If you are using cold yogurt kept in the refrigerator and do not have time to bring it to room temperature then use cold yogurt but heat water for 2 minutes in microwave and use. That’s what I do all the time.

COLD MIXTURE WON’T THICKEN WELL.

First measure 1-cup besan and sieve it.

In a mixing bowl combine besan, yogurt, water, turmeric powder, green chili paste, ginger paste and salt and whisk mixture to prepare lump free batter.

Transfer into a heavy bottom non-stick pan and heat besan mixture on medium heat and cook with constant stirring, after 3-4 minutes solid lumps will begin to form.

Reduce heat to medium low and continue cooking with constant stirring until you see ribbon forming from besan mixture while stirring or when you lift spoon you will see band of besan mixture, it takes about 3-5 minute. It should not take more then 10 minutes total to prepare khandvi. Do not overcook.

Switch off the heat.

Pour khandvi mixture on greased aluminum foil and spread evenly with the flat edge of the spatula as thin as you like and spread it as fast as possible before khandvi mixture starts to thicken. Let khandvi cool completely.

Cut into 2 “ wide long strips and roll gently from one end.

Arrange khandvi rolls on serving plate.

FOR TEMPERING/TADKA:

Heat oil in a small pan. Once oil is hot add mustard seeds and let them pop.

Add asafoetida and curry leaves and green chilies. And let curry leaves to sizzle.

Pour this tempering over rolled khandvi.

Sprinkle some black pepper powder on top.

Garnish with coconut shreds and coriander leaves

Enjoy…