Gujarati Khandvi

This popular gujarati cuisine is prepared from besan or chickpea flour with butter milk / curd / yogurt and other indian spices. It is also known as pataudi or dahivadi and in marathi it is known as suralichi vadi or patuli.

In my opinion, Khandvi is a gujarati version of rolled pasta made with gram flour. It has a very attractive vibrant yellow colour that it derives from the besan or gram flour, is rolled tightly and then cut into bite-sized pieces. The gram flour batter is cooked to make a thick paste and spread thinly on a flat surface. It is easy to digest and is cooked using very less oil. The ingredients used in the recipe can be found in every Indian household.

STEPS TO MAKE KHANDVI:

INGREDIENTS:

1. ½ Cup Besan

2. ½ Cup Curd

3. 1 Cup Water

4. Salt to taste

5. ½ Tsp red chilli powder

6. 1Tsp ginger garlic paste

7. Oil for greasing

For the filling:

1. 2 Tsp oil

2. 1 tsp sesame seeds

3. 1 tsp mustard seeds

4. 1 chopped green chilli

5. ½ cup grated carrot

6. Salt to taste

INSTRUCTIONS:

Preparing the batter:

1. In a bowl, add besan/ gram flour, curd, water, salt, ginger garlic paste and red chilli powder.

2. Whisk all these together to prepare a smooth batter without any lumps.

3. Grease 2-3 thalis with some oil and keep them aside.

4. Now switch on the flame and cook the prepared batter for around 8-10 minutes by stirring it till it thickens.

5. The consistency of mixture should be like a whipped cream that should not fall off the spoon.

6. Spread a spoonful of batter on a greased thali, wait for few seconds till it cools down and try to roll it up. If it doesn’t roll then cook it for another 1-2 minutes.

7. Pour little portions of this mixture on greased thalis and spread it into a thin layer while the mixture is still hot. Let it cool for 5-10 minutes and cut into strips of equal size.

For the filling:

1. Heat the oil in pan, add the mustard and sesame seeds.

2. When the seeds crackle, add chopped chillis , grated carrot and salt to taste .

3. Cook till carrot absorbs the flavor.

4. Now pour this filling over the spreaded khandvi strips and roll them up tightly.

5. Serve these khandvis by garnishing with some roasted mustard seeds and grated carrot.