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.

Course: Appetizer, Side Dish

Cuisine: Indian

Keyword: Gluten-Free, Vegetarian, Jain Friendly

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.