This Indian Recipe Serves 2-3
Khandvi has a very acquired taste & I must admit that I unfortunately do not like it. My pallet it very fussy when it comes to certain types of food & whilst these flavours may not be my favourite – it may be super yum to most of you. I know many others that actually really like this snack. It’s so quick with only a few ingredients used to make it, so even if you do not fancy it, there is no harm in trying it.
- 1 ½ cups warm water
- 1 cup gram flour (besan, chana, chickpea flour)
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 cup yoghurt
- ½ teaspoon mustard seeds
- 1 sprig curry leaves
- 1 teaspoon sesame seeds
- ½ tablespoon vegetable oil
- Little coriander (dhania) for garnishing
- To a microwave safe bowl, add in the gram (besan, chana, chickpea) flour.
- Thereafter, add in the turmeric powder & the salt.
- Mix to combine those ingredients.
- Next, add in the yoghurt.
- Pour in the warm water.
- Use a whisk & mix until well combined.
- The mixture should be smooth.
- Place the bowl into the microwave & heat for 2 minutes. (This step may also be done on the stove-top if you do not have a microwave, keep mixing this mixture on medium heat until it thickens – I just find the microwave method works quicker).
- Whisk well.
- Place it back into the microwave for another 2 minutes.
- Whisk again. The mixture should be thicker in consistency.
- Place it one more time in the microwave but for only 1 minute this time.
- Use a stick blender & blend the mixture well so that there are no lumps. Alternatively, whisk & strain the mixture but you will have to work quickly with it because as the mixture cools, it will harden.
- Scoop the mixture onto a clean surface, I used my counter top but you may also use the back of a tray.
- Using a long spatula or the back of a knife, spread the mixture as thin as possible on the surface.
- Allow the spread out mixture to cool for 15 minutes.
- After 15 minutes, cut into equal sized strips.
- Roll the strips.
- Set the rolls onto a plate or bowl beside each other &/or stacked together.
- Next, it is time for the tempering of the spices which is also known as tadka.
- Place a small pan on the stove-top on medium-high heat. Add in the vegetable oil & allow it to come to a heat.
- Once the vegetable oil is hot, add in the mustard seeds, sesame seeds & curry leaves. I roughly chopped the curry leaves. Green chilies may also be added if preferred.
- Heat these spices for 30 seconds & remove from the stove-top.
- Pour the tempered spices over the rolls.
- Garnish with chopped coriander (dhania).
- Serve your Khandvi rolls.