Khandvi

Some food are quite typical in texture and must be had that way. Khandvi is one such savoury snack, with origins from the western state of Gujarat in India, this is particularly known for being soft and melt-in-mouth texture.

Again a secret recipe coming from mom’s kitchen, this is so foolproof that we can just make it in exactly 30 min end to end and is often a snack in our lunch/dinner hostings or as evening snacks! Try it and dm us if you are stuck anywhere while making it – you might have a failed batch before the most awesome khandvis are pushed out..don’t worry and try it again, you will figure out the issue yourself we bet!

Ingredients: (yields 20-25 pcs of khandvi)

  • 1 cup gram flour (besan)
  • 1 cup water
  • 1 cup curd or yogurt
  • 1 tbsp ginger green chili paste
  • Turmeric powder
  • Salt
  • 1 tbsp oil
  • Curry leaves
  • Mustard seeds
  • 2 green chilies

Procedure:

  • Mix well gram flour, water and curd
  • Add ginger-green chili paste, turmeric and salt to it. Mix it well
  • Put the mix on the gas to cook on low flame. Cover it with a bowl of water and cook until the water starts boiling. Keep stirring the mix in between twice or thrice. When the water comes to the boil, switch off the gas but don’t take the bowl lid off to ensure that the batter gets the desired steam
  • If batter is tight, add more water to make a consistent flowing batter and cook for another 5-8 mins
  • Now take the batter and spread it thin on a plate let it cool, cut vertically and then roll it
  • In a pan heat some oil, add curry leaves, mustard seeds and green chili and pour it over khandvi

Serving suggestions:

Garnish with grated coconut and serve with green chutney

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