Khandvi is a famous Gujarati Snack made with the perfect balance of mild spices and tanginess. Khandvi is usually made with less oil and served with coconut or garlic chutney. It is easy to make, loved by all, and a healthy alternative snack. Khandvi is the go-to recipe for many Indian homes to prepare a naturally delicious and quick delicacy. It is your best chance to win over your loved ones, follow these instructions, and catch hold on them forever.
Video Courtesy: Bhavna’s Kitchen
Ingredients Required
| S.No | Ingredients | Quantity |
| 1 | Besan (gram flour) | 1 cup |
| 2 | Salt | To taste |
| 3 | Turmeric powder | ¼ Teaspoon |
| 4 | Asafoetida | A Pinch |
| 5 | Ginger paste | ½ Teaspoon |
| 6 | Plain yogurt | ½ cup |
| 7 | Lemon juice | ½ Teaspoon |
| 8 | Water | ¾ Cup |
| 9 | Oil | 1 ½ Teaspoon |
| 10 | Mustard seeds | ½ Teaspoon |
| 11 | Cumin seeds | ½ Teaspoon |
| 12 | Sesame seeds | ½ Teaspoon |
| 13 | Green chili (chopped) | 2 Nos. |
| 14 | Curry leaves | 10 |
| 15 | Coconut (grated) | 1 Teaspoon |
| 16 | Coriander. | 1 Teaspoon |
Preparation:
Oil a plate or am aluminum foil and keep it aside.
Take a bowl and sift besan into it.
Add salt, asafoetida, turmeric powder, and ginger paste to the besan and mix it up.
If sour yogurt is available to add it else add regular yogurt and lemon juice.
Make a thick paste of this mixture using a whisk. Add water to it, a few drops at a time and butter and make a smooth batter out of it.
On a low flame, pour the batter to a heavy pan and keep stirring without any lumps.
Cook for approximately 5-6 minutes until it thickens.
Quickly spread the batter on the oiled plate or foil as thin as possible.
Allow the thin layer to cool down for 3-4 minutes.
Carefully make straight cuts with a knife of required roll sizes.
Roll the strips into rolls gently and transfer them to a plate.
Making the Tadka
Take a small pan, place it on medium flame, and heat the oil.
Add mustard seeds and wait till they pop.
Next, add the cumin seeds, and after they sizzle, add sesame seeds too.
Switch off the stove after adding green chilies and curry leaves.
Finally, pour the seasoning over the rolls and garnish with grated coconut and chopped coriander.
Conclusion
Khandvi is served both as a snack and as a starter. As Khandvi is the perfect blend of sweet and tangy flavors, it tastes best when served with coriander chutney, coriander mint chutney or garlic chutney.
