Khandvi Recipe | Best Gujarati Khandvi with detailed picture and video recipe. A well-liked Gujarati delicacies savoury snack recipe ready from besan (chickpea flour) with buttermilk, curd, or yoghurt and different Indian spices. This favorite Gujarati snack is often known as pataudi or dahivadi, and in Marathi it is named suralichi vadi or patuli.
Khandvi Recipe | Best Gujarati Khandvi with step-by-step picture and video recipe. Khandvi is a snack ready with considerably fewer elements, however it’s undoubtedly a sophisticated course of to arrange. The proper consistency and thickness of besan batter play an important position in reaching the specified form of khandvi. It may also be ready in an open pan or with a non-stick pan.
I need to admit that khandvi was not a straightforward recipe for me. I had tried this recipe thrice, and all have been failures. Until I met with my pal Rangoli’s mother-in-law final week, shewho’s from Gujarat, requested me to share the recipe with precise proportions. Additionally, I used to be lucky sufficient to obtain an indication from her, which drastically helped me put together this recipe. More importantly, she shared the stress cooker recipe, which was comparatively straightforward sufficient to arrange. I modified this to a easy pan recipe, however it needs to be the identical. In my earlier makes an attempt, I used to arrange this in an open pan, and I used to be by some means lacking the consistency. Khandvi may also be prepared in 5 minutes by cooking within the microwave. Also, keep in mind to stir twice in between with the assistance of a whisk after each 1 or 1½ minutes.
Furthermore, listed below are some important ideas for an ideal, non-sticky khandvi snack recipe. Firstly, I used buttermilk on this recipe, which I ready by mixing 1 cup of curd or yoghurt with 1 cup of water. Preferably, barely bitter curd or buttermilk is right for this recipe. Secondly, as soon as the besan combination is cooked in a stress cooker, unfold it instantly on a plate. Once it cools down, it gained’t be straightforward to unfold. Lastly, in case you plan to arrange this recipe in a non-stick pan, you have to constantly stir it till it turns into thick and clean. You might need to stir it constantly for about 7-9 minutes. Instead of spreading khandvi paste on a plate, you may also unfold it on an oven tray, a clean kitchen slab or a glass desk.
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About Gujarati Khandvi
Gujarati Khandvi is a fragile, melt-in-mouth snack comprised of besan (gram flour) and curd, rolled into elegant yellow spirals. A signature dish from Gujarat, it displays the area’s deep-rooted love for besan-based snacksWhich additionally embrace Dhokla, Fafda, and Gathiya. What makes Khandvi stand out is its minimalist preparation — only a handful of elements like besan, yoghurt, water, turmeric, and salt. Yet, it delivers a dish that’s visually interesting and wealthy in flavour. It’s sometimes garnished with mustard seeds, curry leaves, and recent coriander, giving it an inviting look and a burst of flavour in each chew.
Although it might look fancy, Khandvi is surprisingly straightforward to arrange at residence with just a little approach, making it a go-to for fast, no-fuss snacks. However, since besan is excessive in fibre and dense, these unfamiliar with gram flour dishes might discover it a bit heavy on the abdomen if consumed in massive portions, so moderation is essential. Still, its mixture of magnificence, simplicity, and style makes it a real gem of Gujarati delicacies.
Fun Fact:
Khandvi can be often known as Surhikes Vay in Maharashtra — an ideal instance of how regional cuisines usually share culinary treasures with slight twists.
Video Recipe
Recipe card for Gujarati khandvi
Khandvi Recipe | Best Gujarati Khandvi
Easy Khandvi Recipe | Best Gujarati Khandvi
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Firstly, in a bowl take 1 cup besan, ¼ tsp chilli powder, ½ tsp salt, pinch hing and 1 cup curd.
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Whisk and blend effectively, ensuring there aren’t any lumps.
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Now add 2 cup water and blend effectively, making a watery consistency batter.
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Pour the batter into the big kadai and hold stirring on a low flame.
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Keep stirring until the combination begins to thicken.
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Cook till the combination reaches a ribbon consistency.
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Take a spatula of besan paste and unfold it instantly over the plate. Please don’t grease the plate with oil, as will probably be tough to unfold.
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Spread this as as doable. Also unfold on an oven tray, a clean kitchen slab or a glass desk.
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Allow it to chill for 10 minutes.
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Now, reduce into 2-inch items and roll tightly, ensuring no cracks are forming on khandvi.
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To put together the tempering, warmth 2 tbsp of oil. Add 1 tsp mustard, 1 tsp sesame, 2 chilli, few curry leaves.
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Splutter the tempering and pour over the khadnvi.
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Also, garnish with coconut and coriander.
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Finally, get pleasure from Khandvi with scorching chai.
Calories: 243kcalCarbohydrates: 21gProtein: 13gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 336mgPotassium: 333mgFiber: 4gSugar: 5gVitamin A: 264IUVitamin C: 32mgCalcium: 104mgIron: 3mg
How to Make Khandvi With Step-by-step pictures
- Firstly, in a bowl take 1 cup besan, ¼ tsp chilli powder, ½ tsp salt, pinch hing and 1 cup curd.
- Whisk and blend effectively, ensuring there aren’t any lumps.
- Now add 2 cup water and blend effectively, making a watery consistency batter.
- Pour the batter into the big kadai and hold stirring on a low flame.
- Keep stirring until the combination begins to thicken. Cook till the combination reaches a ribbon consistency.
- Take a spatula of besan paste and unfold it instantly over the plate. Please don’t grease the plate with oil, as will probably be tough to unfold.
- Spread this as as doable. Also unfold on an oven tray, a clean kitchen slab or a glass desk.
- Allow it to chill for 10 minutes. Now, reduce into 2-inch items and roll tightly, ensuring no cracks are forming on khandvi.
- To put together the tempering, warmth 2 tbsp of oil. Add 1 tsp mustard, 1 tsp sesame, 2 chilli, few curry leaves.
- Splutter the tempering and pour over the khadnvi. Also, garnish with coconut and coriander.
- Finally, get pleasure from Khandvi with scorching chai.
Notes
- Firstly, be sure that you retain stirring whereas cooking the besan combination. Otherwise, there’s a likelihood the combination will burn or kind lumps.
- Also, you may make stuffed khandvi by topping it with coconut and coriander earlier than rolling.
- Additionally, use a whisk to combine, because it prevents lumps from forming within the combination.
- Finally, Khandvi recipe tastes nice when ready with bitter curd.
