Khandvi
This is one of my favorite Gujarati snacks. It is made from besan or chickpea flour. It is a labor of love but so worth it. If you skip asafetida, it is naturally gluten free.
Ingredients
- 1 cup besan chickpea flour
- 1 cup dahi/ plain yogurt
- 2 cups cold water
- 2 green chilies cut
- 1/2 inch ginger peeled
- 1 tsp asafetida
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsp oil
- 2 tsp white sesame seeds
- 1 tsp mustard seeds
- 3-4 curry leaves
- 2 tbsp cilantro chopped
Instructions
- First make buttermilk/ chaas by whisking together yogurt/dahi and cold water.
- In a Vitamix or blender, mix together besan, buttermilk, 1 green chili, ginger, salt, turmeric powder and pinch of asafetida.
- Pour liquid mixture thru a strainer in a heavy bottom pot.
- Turn on stove on low medium heat and continuously stir for at least 10 – 15 minutes.
- Once it reaches a thick batter like consistency, turn off stove.
- Test batter is ready by spreading a small portion on back of a tray. If it easily rolls, then batter is ready. In not, continue cooking more.
- Quickly pour hot mixture on back of baking trays or steel thalis and use a spatula to spread thinly and evenly.
- After a few minutes, use a butter knife to cut into equal strips and gently roll the khandvi.
- Set khandvi aside in a platter. Sprinkle red chili powder.
- To temper, heat oil. Add in mustard seeds. Let it crackle. Then add asafetida, curry leaves and diced green chili. Let them fry for a few seconds. Then add in white sesame seeds. Once it changes color and cracles, turn off stove. Add hot oil and tempered mixture evenly on the khandvi.
- Garnish with chopped cilantro.
Notes
Feel free to add dried coconut as a garnish too.
Did you make this recipe?
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