Khandvi is a standout amongst the most well known Gujarati snack. Made with some successfully open fixings this dish is a perfect blend of sweet and tart flavors decorated with ground coconut and coriander leaves. Here’s the methods by which you can set up this interesting bite at home.
|1/2 cup Gram Flour (besan/chickpea flour)|
|1 cup Sour Buttermilk|
|1/4 teaspoon Turmeric Powder (Haldi)|
|1 teaspoon Sesame Seeds (til)|
|1/2 teaspoon Mustard Seeds|
|1/2 teaspoon Cumin Seeds|
|1-2 Green Chillies, seeded and finely chopped|
|10-15 Curry Leaves|
|2 tablespoons Scraped Coconut|
|4 tablespoons finely chopped Coriander Leaves|
|2 tablespoons + 2 teaspoons Oil|
Take a glass bowl, sieve besan. Get ready ginger and green chilli paste.
Oil the turn around side of a hardened steel thali or marble tabletop with a little oil, to avoid the khandvi blend from sticking and to ease the process of rolling the Khandvi. Blend the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps are formed.
In a thick bottomed container, cook this blend by mixing constantly, till it turns into a smooth thick batter. It takes a couple of minutes to prepare this. Rapidly spread segments of the blend over the oiled upset thali or marble table top as thinly as possible while the batter is still very hot.
When cool, cut into strips two inches wide and move them firmly and taking consideration that you don’t break them. Heat two tablespoons of oil and include a touch of asafoetida and mustard seeds. When they crackle, pour over the pieces.
Serve quickly decorate with grated fresh coconut and finely chopped green coriander leaves. Goes best with coriander chutney, coriander mint chutney or garlic chutney.