Okay, so its one of those phases when I decide to make something new and interesting in my kitchen every other day.
I chose to make a Gujarati farsaan (Read: Gujarati snack) called Khandvi for the evening.
It is one delectable snack with that sweet and salty flavour characteristic to Gujarati food, topped with the softness of mini rolls and garnished with freshly grated coconut. This is a non-fried snack and is tongue tempting to the core.
My sister, a big foodie and fan of my cooking, is sitting with all eyes on the kitchen entrance, where I carefully lay each Khandvi roll on the platter, ready for the coconut garnish finale. On the other hand, my mom, also with her eyes set on the kitchen door; but not getting the complete view of the culinary corner of the house; is petrified and curious to know the mess that I might have made of the whole experiment.
Finally, I emerge from the kitchen to present one of the most enticing snacks I have ever made. And what I receive in return is two bright faces, one ready for the Gujarati treat and the other happy for her daughter adding another dish to her culinary skills, a piece of ‘essential’ information that would eventually go on that matrimonial website.
Anyways, since Khandvi is a snack best had in evenings, I put the platter in refrigerator to be had later with tomato ketchup and/or mint chutney!!
Mmmmm….Lip smacking, isn’t it!
Okay don’t be jealous, here’s the recipe for you. Make it at home and tell me how it turned out.
Recipe for Making Khandvi
For Khandvi Mixture
- 1 cup besan (Bengal gram flour)
- 1 cup curd (yoghurt)
- 1 cup water
- A pinch of hing (Asafoetida)
- Few drops of lemon juice
- 1/4 tsp Haldi powder (Turmeric)
- 2 tsp of chilli-ginger paste
- Salt to Taste
- 1 ½ to 2 tsp Sugar
- Oil for Greasing
For the Tempering
- 2 tsp Oil
- 1 tsp Rai/Sarson seeds (Mustard)
- 1 tsp Safed Til (Sesame seeds)
- 1/4 tsp Hing (Asafoetida)
- Grease 3 thalis (steel plates) of 10” diameter each with oil on both sides and keep aside
- Combine all ingredients of Khandvi mix and whisk well to avoid lumps and form a smooth mix
- Switch on the flame of the pan and cook for 10 minutes (Approx.) and keep stirring continuously
- Spread a spoonful of the batter on greased thali, wait for few seconds, if it starts rolling the mix is ready to spread, else cook for few more minutes
- While the mixture is still hot, spread the mix to form a thin layered spread on all three thalis separately using a flat spoon
- Allow to cool for 5 to 10 minutes, make approx. 5 slits across the thali with a knife and roll them tightly into mini rolls
- For the tempering, heat oil in a pan and add mustard seeds and asafoetida and sauté
- Add sesame seeds and let them crackle
- Pour the tempering on the plated khandvis evenly
- Garnish with freshly grated coconut and coriander
The Khandvis are ready to be served with Ketchup and mint chutney.
Do try and share how you found these!