Khandvi is a popular, delicious and gluten free healthy finger food from state of Gujarat in Northern part of India. It is made with plain sour yogurt and chickpea flour. The texture is really soft, silky and melts in your mouth. Making this dish is not easy and for some it may take multiple attempts. It took me a couple of attempts in the beginning to get this right. Now I can confidently say I am a Khandvi rolling machine, LOL! It needs a lot of time and attention but at the end, you will certainly not regret the effort.
Getting the batter ready is the quickest part of the recipe. The whole process of making Khandvi should not take more than 15 minutes. The first tricky part is to know when the batter is fully cooked and has the right consistency. The second tricky part is to spread it evenly and quickly into a thin layer on foil – once the batter cools it will be really hard to evenly spread the batter. Let the thin layer cool down on the foil and then start rolling it into rolls. Thin layers are very delicate and if you hurry, it will break apart. Patience is not always my strong point! But if I can do it, then I am sure you can also! Once you get it right, rolling Khandvi is fun! If you haven’t tried them yet, you should try some now!
[Calories per serving 275, Fat 15g, Carbs 20g, Fiber 5g, Protein 10g]
1 cup chickpea flour/ besan
1 cup plain sour yogurt (dahi)
1.5 cups of water
1/2 tsp asafoetida/hing
1/2 tsp turmeric powder
1 tsp ginger paster
1 tsp green chili paste
1 tsp salt (to taste)
1 tsp olive oil
1 tsp mustard seeds
2 tsp sesame seeds (optional)
2 green chillies, finely chopped
2 tbsp olive oil
2 tsp shredded coconut (optional)
Freshly chopped cilantro for garnishing
Pomegranate seeds & grated carrots (optional) for garnishing
Take a large bowl and mix all the ingredients together (chickpea flour, yogurt, water, salt, ginger-chilli paste, turmeric powder, and oil.) This is best when mixed with a hand blender so it comes out smooth without any clumps.
In medium pan, over medium high heat, pour this batter and bring it to boil, stirring vigorously making sure the batter cooks well. Cook this mixture for 8-10 minutes or until you can take a tbsp of the amount, spread on a foil, cool it for a minute and try to peel it. If it peels off easy then the mixture is cooked properly.
On a large foil piece, pour a ladleful of this batter and spread it as thin as possible with the back of a large flat spoon. Spread it fast and thinly as you can, because as I mentioned before, if the batter cools it will be hard to spread evenly. Let it rest for 2-3 minutes. After its completely cooled, use a knife to cut 1 inch long strips and very gently roll the strips. Place each roll in the serving plate. You can eat them right away after tempering or refrigerate these for a day or two and temper right before serving.
For tampering: heat oil in a small skillet and add mustard seeds, sesame seeds (optional), chopped green chillies. Once it starts spluttering, turn off the heat and spread it evenly on the rolled Khandvi. Garnish it with chopped cilantro, fresh coconut, and serve immediately.