Gujarati Khandvi Recipe with Tips & Tricks | खांडवी बनाने की विधि |पहली बार में बनाएं परफेक्ट खांडवी

Описание: Khandvi is a Gujarati snack item made with chickpea flour/gram flour (Besan), it is very healthy and packed with protein.

Gujarati Khandvi Written Recipe

Ingredients -
1 Cup Gram Flour | बेसन
2.5 Cup Butter Milk  | छाछ
1 Tsp Green Chilli Paste | हरी मिर्च का पेस्ट
1/2 Tsp Ginger Paste | अदरक का पेस्ट
1/4 Tsp Asafoetida | हींग
1/2 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार
1/2 Tsp Turmeric Powder | हल्दी
1/2 Tsp Sugar | चीनी
3 Tbsp Dessicated Coconut | सूखा नारियल
1 Tbsp (Chopped) Fresh Green Coriander Leaves | ताजा धनिया पत्ती
1 Tbsp Oil | तेल
1/2 Tsp Mustard Seeds | राई
10-12 No. Curry Leaves | करी पत्ता


Method -
Take one cup of fine gram flour in a large bowl and add 2.5 cups of sour butter milk using the same measurement
Measurements here are very important so stick to it
Now whisk them well to get a lump free batter
Now add green chilli paste, ginger paste, asafoetida, salt to taste and turmeric powder
Mix everything well until combined and let the batter rest for 5 minutes, so that the green chilli and ginger leave its flavours into the batter
Now take a pan, preferably non stick pan and a sieve
Now transfer the Khandvi batter into the pan through the seive
We need to get rid of any lumps and ginger, chilli residue and get a smooth Khandvi batter
Now add some sugar, I don't like the sweetness so I'm not adding much, you can add around 1/2 Tbsp here and mix well
Now before cooking the batter keep any tray, plates or any clean smooth surfaces ready to spread the Khandvi batter, here I will spread the batter on the back of this tray
And also keep something ready to spread and even out the Khandvi, I'm using this dough scraper, you can also use spatula or any flat thing
Now put the Khandvi pan on to the heat and start stirring continuously on medium heat
Keep it on medium heat until it starts to simmer, keep stirring continuously
It will slowly thicken and darken in colour and become bright yellow as it will cook
When it starts to simmer and become thick, reduce the heat to low and stir continuously
Use a whisk if you see any lumps forming
Keep whisking and stirring while removing any lumps and cook the batter for at least 30 minutes
We don't want any lumps in the mixture. Gram flour will take time to cook properly so keep stirring patiently
After around 25 minutes, just spread little bit of the batter on any plate to test if it's done or not, and whether it's rolling out easily
If not then keep cooking further
Again after 5 minutes, repeat the same test by spreading it on a plate
If it has spread nicely and after cooling it is easily rolling out without sticking as shown then it is done
Now just give a good stir to the mixture and then switch off the heat
Immediately put the mixture on the tray or plates or any clean slab and start spreading it evenly while it's still hot
At this point working quickly is important as it will not spread when it's cooled. Keep in mind, it cools down very quickly
Here I have spread the mixture on 2 other trays
Now let it cool down and set for 4-5 minutes and then cut 2 Inch wide strips as shown
Now sprinkle the dessicated coconut or coconut flakes on top as shown
Also sprinkle some fresh green coriander leaves
Now very carefully start rolling and shaping the Khandvi as shown
You can see it is rolling out smoothly and is not sticking to the bottom
Similarly shape all the khandvis and keep them aside on a plate
Now for the tempering, heat a small tadka pan and add one tablespoon of oil
When the oil is hot, carefully add mustard seeds and curry leaves and let them crackle for few seconds
Now add the tempering on the top of the khandvi rolls as shown
Now sprinkle some more fresh coriander leaves and some more desiccated coconut on top
Your delicious Gujarati Khandvi is ready
Serve as it is or chill it in a refrigerator and then serve

Thankyou
Kanchan Vidhani

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