easy khandvi recipe, gujarati snack recipes
Khandvi recipe with step by step pics and video. Khandvi is a guilt free Gujarati snack and low-calorie snack that you can make it very quickly. This is very Simple khandvi recipe made with curd. khandvi is खांडवी in Hindi. My first hit guju recipe is Rabri, made in 30 minutes and next is this quick evening snack recipe.
Khandvi is an amazing snack that I am trying it first on my own and it came out well. I really don’t know I made khandvi perfectly or not %) so I share it to my guju friend. She call and told me “hare yar you made it perfectly” those words gave the confidence to post the recipe here :-))
Really I was scared about the rolling part but khandvi rolls came out very perfect and it doesn’t take much time to roll it.First we need to mix the besan flour and turmeric etc…while mixing I was thinking how to have this plain besan flour and how the taste would be??? step 2 is we need to cook the besan mix on stove till the raw smell goes. This step makes the khandvi very flavourful and finally we need to grease a plate(thali).Apply the khandvi mix into a very thin surface and then slice n fold it. Seasoning part is too good… Really I enjoyed making khandvi a wonderful and healthy snack.
Aishu was with me while am making khandvi and she rolled few 😉 okay i should skip some stories here, let me say something about this guju snack…This is a savoury snack seasoned with mustard seeds and sesame seeds. If you want a variation in khandvi make stuffing with coriander and coconut or you can keep the crushed peanut for crunchiness.
Few Gujarati recipes on Prema’s Culinary, Methi thepla, buckwheat khichdi.
Step by step pictures on Khandvi Recipe,
Add besan flour, curd, water in mixing bowl. Combine the besan, curds-water mixture, turmeric powder, asafoetida and salt to make a smooth batter (taking care that no lump remains).i skip green chilly paste if you want you can add at this stage.
Transfer this batter in a deep non-stick pan and Cook on a low flame, keep stirring continuously till it becomes thick.Grease a plate(thali) keep next to you once the batter becomes thick you just use the spoon and apply it on the greased plate and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
While the batter is still hot, spread evenly using a spoon, on the reverse greased side of 2 thalis evenly to make a thin uniform strips using a knife.once cools down, cut the khandvi on each thali lengthwise into equal portions and roll up each gently.
For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.Pour the tempering over the khandvis. Serve immediately garnished with coconut and coriander.
More Tips to make perfect khandvi,
- make sure the batter should not contain any lumps so mix properly while cooking.
- Always apply batter thinly evenly so that it won’t break in between while rolling.
Khandvi recipe in detail below:
- Ingredients:
- 1 cup bengal gram flour(besan flour)
- 1 cup fresh curds mixed with 1½ cups of water
- 2 tsp ginger-green chilli paste
- ¼ tsp turmeric powder
- a pinch of asafoetida (hing)
- salt to taste
- 3¼ tsp oil
- 1 tsp mustard seeds
- 5 to 6 curry leaves
- ½ tsp finely chopped green chillies (optional)
- For The Garnish:
- 2 tbsp freshly grated coconut
- 2 tbsp finely chopped coriander (dhania)
- Add besan flour, curd, water in mixing bowl. Combine the besan, curds-water mixture, turmeric powder, asafoetida and salt to make a smooth batter (taking care that no lump remains).I skip green chilly paste if you want you can add at this stage.
- Transfer this batter in a deep non-stick pan and Cook on a low flame, keep stirring continuously till it becomes thick.Grease a plate(thali) keep next to you once the batter becomes thick you just use the spoon and apply it on the greased plate and wait for a few seconds and try to roll up. If it doesn't, then cook for a few more minutes, and check once more till done.
- While the batter is still hot, spread evenly using a spoon, on the reverse greased side of 2 thalis evenly to make a thin uniform strips using a knife.once cools down, cut the khandvi on each thali lengthwise into equal portions and roll up each gently.
- For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.Pour the tempering over the khandvis. Serve immediately garnished with coconut and coriander.
Have a nice Day!!!
