KHANDVI

This Indian Recipe Serves 2-3

Khandvi is a Gujarati snack that is quick & easy to prepare. It is also known as Patuli, Dahivadi or Suralichi Vadi in the Marathi culture.

It is a savoury snack made with gram flour (besan, chana, chickpea flour) with a combination of yoghurt, water, turmeric powder & salt. It is then tempered with other spices.

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.

Khandvi Ingredients:

• 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

Method:

1. To a microwave safe bowl, add in the gram (besan, chana, chickpea) flour.
2. 
3. Thereafter, add in the turmeric powder & the salt.
4. 
5. Mix to combine those ingredients.
6. 
7. Next, add in the yoghurt.
8. 
9. Pour in the warm water.
10. 
11. Use a whisk & mix until well combined.
12. 
13. The mixture should be smooth.
14. 
15. 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).
16. 
17. Whisk well.
18. 
19. Place it back into the microwave for another 2 minutes.
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21. Whisk again. The mixture should be thicker in consistency.
22. 
23. Place it one more time in the microwave but for only 1 minute this time.
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25. 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.
26. 
27. Scoop the mixture onto a clean surface, I used my counter top but you may also use the back of a tray.
28. 
29. Using a long spatula or the back of a knife, spread the mixture as thin as possible on the surface.
30. 
31. Allow the spread out mixture to cool for 15 minutes.
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33. After 15 minutes, cut into equal sized strips.
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35. 
36. Roll the strips.
37. 
38. Set the rolls onto a plate or bowl beside each other &/or stacked together.
39. 
40. 
41. Next, it is time for the tempering of the spices which is also known as tadka.
42. Place a small pan on the stove-top on medium-high heat. Add in the vegetable oil & allow it to come to a heat.
43. 
44. 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.
45. 
46. Heat these spices for 30 seconds & remove from the stove-top.
47. 
48. Pour the tempered spices over the rolls.
49. 
50. Garnish with chopped coriander (dhania).
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52. 
53. Serve your Khandvi rolls.
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55.