KHANDVI

One of our favorite guilt free snack to munch with masalachai........ Do you love this? 

Khandvi is a Gujarati delicacy made using Besan/ Chickpea flour #glutenfree . This cute little yellowish thin sheets( made using cooked chickpea flour)which is rolled to bite- sized pieces are flavored/ topped with tempering of  mustard, sesame seeds, spicy green chilies and toasted coconut are #addictive.

KHANDVI 

Ingredients :

FOR THE KHANDVI

Gram flour/Besan - 1 cup

Yogurt - 1 cup ( I prefer to use little sour yogurt)

Water - 2 cup

Ginger paste - 1 1/2 tsp

Green chili paste - 1 1/2 tsp

Turmeric powder - 1 Pinch

Salt - as needed

Oil - 1 tbsp

FOR TADKA

Oil  - 1 tbsp

Mustard seeds - 1/2 tsp

Grated coconut - 1 to 2 tbsp

Sesame seeds - 1 tsp

Green chili - 1 sliced

Cilantro for garnishing(chopped)

 Method : 

1. In a large mixing bowl, mix together the gram flour, yogurt, water, salt, ginger and green chili paste, turmeric powder and oil. Mix well with a hand blender until it has no lumps.

2. In a heavy bottom(medium sized) pot pour the batter and bring it to a boil, stirring continusely keeping the flame in low to medium. It starts to thicken and keep mixing.

Cook this mixture for 20 minutes making sure there is no raw smell of the besan. Now test a little by spreading on a plate after a minute check to see if it peels out easily.

3. If it comes out easily from the plate without any delay switch of the flame, take a large steel plate or granite top grease it very slightly with oil. Pour a ladleful of this batter, spread it as thin as possible with the back of a large spoon or bread dough scraper (works very good). Do the same with the remaining dough. 

4. When this cools , cut to vertical strips and carefully roll them tightly.  Transfer them to the serving platter

5. In a small pan, heat oil, add mustard and sesame seeds. Once it stops spluttering add green chili and immediately pour the tadka over Khandvi rolls.

6. Garnish with grated coconut and chopped cilantro.

Serve with your favorite chutney.  I served with mint chutney and garlic chutney.