Khandvi is a famous Gujarati snack. Khandvi is quite popular in all parts of India. It is not that much complicated as  people think it is You can have khandvi in breakfast or at evening as a snack. I had never had khandvi in my city “Delhi”, but once we visited  some relatives and they served khandvi to us, my son picked up only one and didn’t say anything at that time, but when we were coming back he insisted on having that khandvi, as he loved it so much. At that time, khandvi was not a common snack in our city so I learned it from different sources for my son and today I am sharing that recipe with you all 🙂 Khandvi is a healthy snack and very good for diabetic and heart patients. As it has gram flour (besan) and curd, which makes it healthier and moreover it is not a fried snack.

khanvifb

Note: The guest chefling has her very own food blog in India where she shares traditional Indian recipes. You can visit her blog here

Ingredients:

  • Besan (Gram Flour)- 1 bowl
  • Curd – 1 bowl
  • Water- 2 bowl
  • Haldi (Turmeric Powder)- ¼ tea spoon
  • Red Chilli Powder- ½ Tea Spoon
  • Salt- ½ Tea Spoon
  • Salt- ½ Tea Spoon
  • Hing- Pinch of
  • Ginger Powder- ¼ tea spoon
  • Refined oil- 2 tea spoon
  • Mustard Seeds- 1 Tea Spoon
  • Fresh Coconut (Grated)- 1Bowl
  • Coriander (for garnishing)

Instructions:

  • Firstly  put besan, turmeric, salt, red chilli powder, hing and ginger powder in a big bowl.
  • After that mix all ingredients.
  • Now put curd in mixture and mix them well, beat it till it turn into a smooth paste without any lumps.
  • Now put water in paste and again beat it and mix it properly.
  • NoteRatio For Perfect Khandvi – 1 part Besan : 1 part Curd : 2 parts Water
  • Like this you can increase or decrease quantity of this mixture.
  • Now transfer whole material in a pan and cook it under high flame till one boil.
  • Keep stirring it otherwise lumps will be created in  the material.
  • After one boil cook it on low flame.
  • Stir it continuously for 9-10 minutes on low flame.
  • Once besan starts leaving pan it means now it is ready to be a Khandvi.
  • Note– Cook it on low flame so that besan will be properly cooked and the khandvi will not give any raw flavor, on high flame whole process will be complete fast, but it will give a raw a flavor (besan kacha reh jayega)
  • Now take some amount of material (2 table spoons) and apply on a flat plate or any clean and flate surface. You can use knife or spatula for that.
  • You will end up with 7-8 plates applied with this much material.
  • Note– Do this fast otherwise material will get dry in pan only.
  • Don’t apply oil on plates before spreading material.
  • Keep it under a fan for 5 minutes and then start putting stripe marks on khandvi material which is spread on plates.
  • You have to make 2 inch long khandvi so just mark as 2 inch stripes on material with a knife.
  • After that spread grated coconut on it and lift the corner of a stripe with help of knife and start rolling it.
  • Roll it carefully it is an easy process. Now do that with all material and make these yummy khandvi.
  • At last we will prepare tadka for it, for that heat some oil in a small tadka pan.
  • After heating oil put mustard seeds in it.
  • After seeds stop popping up, our tadka is ready.
  • Don’t pour all the oil with mustard seeds on khandvi.
  • Do that with a spoon, take mustard seeds and spread them on khandvi as no one will like too much of oil on it.
  • Now serve it by garnishing it with grated coconut and chopped green coriander.

In short she is a Simple Indian women aged 50, belongs to a Punjabi family, a working lady, passionate about cooking. Loves to cook and make others happy with her yummy dishes. She adds a pinch of love in all of her dishes. After tasting her dishes, a common question used to arise: ” How Do You Make this?? ” Now she is giving answers to all who taste her food or not on www.meenusmenu.com. She shares North Indian, South Indian, Chinese and italian cuisine by direct from Her Kitchen.