Khandvi is a quick and delicious Gujarati snack that can be quickly made. Chickpea flour is cooked until it reaches the ideal consistency before being rolled to form melt-in-your-mouth treats.
Cooking khandvi requires continuous stirring to prevent lumps from forming and spreading the batter quickly as it will thicken as it cools.
Ingredients
Khandvi is one of the easiest and cost-effective snack recipes, made with ingredients readily available at home. A popular Gujarati breakfast snack, it is often enjoyed with hot masala chai. Khandvi is made using chickpea flour cooked to the right consistency before being rolled to create melt in mouth snacks with added spiced for extra flavour!
Mix besan, salt and turmeric powder together in a mixing bowl until you achieve a thick batter without any lumps. Feel free to add ginger paste or green chillies for additional flavour and heat! Then gradually incorporate buttermilk to the batter & stir well; adding water as needed (it should have the right flowing consistency); if too thick add additional water until you achieve your desired consistency.
Cook the khandvi batter over low flame for 10-11 minutes, constantly stirring to prevent it from sticking to the bottom and sides of the pan. Once it reaches custard consistency, turn off the flame.
Now your khandvi batter is ready to be spread, but be quick! As soon as the mixture cools off it becomes much harder to spread evenly and may result in thick layers in your khandvi. Pour one ladleful onto three greased thalis.
Once it has been spread thinly with a spatula or dough scraper, heat from the thalis will quickly cause it to spread into strips that you can cut with a pizza cutter.
Now it is time to temper the khandvi! Heat oil in a tadka pan until hot, add mustard seeds, allow them to crackle, add hing, curry leaves and sesame seeds and finish by pouring evenly over the khandvi and garnish with chopped cilantro and grated coconut before serving with green chutney or masala chai as a great treat for kids and adults alike! khandvi keeps in an airtight container in the fridge for 24 hours!
Preparation
To create khandvi, first sieve besan and mix it with curd, green chili paste, salt, turmeric powder and buttermilk until a smooth batter forms – using either a hand blender or food processor. Pour this batter onto a flat surface like foil sheet, large steel plate or thali. Greasing this surface helps ensure that khandvi doesn’t stick; additionally it aids its rolling. Once ready, stir continuously until thickening occurs (this takes only minutes!). Finally, enjoy!
Once the batter has thickened, quickly pour it onto the prepared surface and spread it thinly and evenly. Working quickly is important as once the batter cools it becomes unmanageable to spread further. Once finished spreading the khandvi allow it to cool for several minutes before cutting into strips for cutting into.
Gujarati savoury snack can also be made using a pressure cooker, with the batter needing to cook for around 1 1/2 cups before stirring it continuously to prevent lumps forming in the batter. An electric whisk or hand mixer may also help avoid this happening.
Khandvi can be served with any type of chutney for an exciting breakfast or snack that children and adults alike will savor. A wonderful treat during tea time, Khandvi is easily prepared using ingredients readily available in any Indian pantry or Asian section of a supermarket, affordable, filling and tasty all at the same time. Also referred to as Patuli Vadi or Suralachi Vadi this healthy Indian snacks recipe may just satisfy all your sweet and savoury cravings in one bite!
Cooking
Once the batter has reached a consistent consistency, remove from stove and pour out some of it onto a plate for testing. If it rolls smoothly then your khandvi is done – otherwise cook again on low flame for several minutes while constantly stirring so as to avoid lumps forming in your batter – this process should take about 10-11 minutes before reaching perfection.
Before mixing your flour, add a pinch of salt, 1/2 teaspoon turmeric powder and 1/4 teaspoon asafoetida (hing) for enhanced flavour and vibrant yellow colour. Additionally, sieve besan to remove lumps.
As soon as you combine besan, yogurt, buttermilk and any additional ingredients into a bowl, whisk or blend it until it forms an even consistency. If desired, vegan recipes can omit buttermilk altogether for a full vegan meal experience.
Assemble the final sauce by warming oil in a small skillet and adding mustard seeds. When they begin to crackle, add asafoetida and chopped green chillies. Allow this sauce to warm before pouring it over your khandvi.
To create the ultimate Khandvi experience, top it with grated coconut and coriander leaves for a visually appealing and delicious dish. Additionally, enjoy it alongside mint chutney or any side dish of choice – or store in an airtight container in the refrigerator for later!
This khandvi recipe is easy and uses minimal ingredients, perfect for children and adults alike! Use it to impress guests when entertaining at your house – the tempering gives the dish its signature flavor while remaining quick to prepare! Serve as either an appetizer or dessert; just be sure that it does not cool too quickly so as not to become difficult to roll later on! Additionally, be sure to choose a large steel tray to spread out the batter onto.
Serving
Khandvi is a delicious Gujarati snack recipe and makes for the ideal tea-time companion, served alongside Green Chutney or Masala Chai. Constructed using gram flour, curds, ginger and green chili paste and ginger garlic paste; Khandvi makes for one of the easiest healthy snack recipes available today – using lots of vegetables as it adds protein and fiber into your diet while simultaneously being low cal. It makes a wonderful way to sneak extra vegetables into meals! This healthy pinwheel snack boasts low calories while providing ample protein & fiber and low fat/cholesterol content too – an ideal way to incorporate veggies into diets while being low cal/high on protein/fiber content!
At the core of any successful recipe is making the batter. To start this off, sieve the besan and combine it in a bowl along with turmeric powder and yogurt for creamy texture. Give everything a good stir to combine all of these elements and ensure a successful result!
Once your batter is smooth, add water until you achieve a runny consistency. Achieving this goal is crucial because if too thick of a batter remains it won’t spread evenly and may obstruct rolling into strips.
As soon as the batter is prepared, pour it onto a flat surface such as marble top or plate quickly as it will begin setting within minutes. If you wait too long before pouring it onto the flat surface, the batter may harden into thick and difficult-to-spread balls. You can test its consistency by spreading a small amount onto a plate and rolling it – if it rolls smoothly without leaving any trace behind then that is its ideal consistency.
As with the previous step, this step requires expediency as soon as you begin spreading out the khandvi mixture onto a plate or platter – do this quickly to prevent its setting quickly! For best results, use a large steel plate or kitchen counter as well as either a knife or scraper to ensure an even spread of batter.
Once your khandvi has been spread, add chopped coriander leaves and grated coconut. Finally, serve it while it is still hot!
