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GUJARATI KHANDVI Recipe | | Snacks Recipe by reluctant_chef |
| | INGREDIENTS | Besan (chickpea flour)
Dahi
Chilli powder
Haldi powder
Green chillies
Salt
Rye
Oil | | METHOD | Take one cup besan in a wide pan, add I cup thin buttermilk and mix it well. Then add 2 cups of water and whisk it to remove all lumps. Then add salt, pinch of haldi, red chilli powder. Also add a teaspoon of water crushed green chilli paste and mix it well. Then add this water to the besan batter. Mix it well, check the taste and spices if required.
Now heat a non-stick pan on a medium flame and add the besan batter (no oil). Start stirring it continuously and after some time you will notice that the batter starts leaving the sides and bottom. As the water evaporates, the batter reduces in quantity and becomes more of a paste. This process will take about 10-15 minutes depending on the quantity of the batter.
In the meantime, grease 3-4 thalis, back And front, and keep ready. (You use the back and front to maximise the surfaces)
Now switch off the gas and using a ladle, start spreading it as a thin layer on each thali (if they are thick, they will feel pasty in the mouth). Start with the front side of the thali ans then flip the thali to apply on the back. Be really quick, and if it helps, get somebody to also spread it on the thalis. Once you have applied on all the thalis, the batter on the thalis would have cooled down, and you can start peeling and rolling each layer into a roll and cutting them into pieces of about 3/4 inch. Spread all the khandvi pieces in a plate.
Then prepare tadka by heating oil in a pan and sauteing lots of rye. Once it crackles, using a spoon, you can spread it over the khandvi so that it reaches all the khandvi pieces. You can also sprinkle red chilli powder if you wish. You can now all gather the pieces into a bowl.
Garnish with corriander leaves. Enjoy!
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