Saturday, May 14, 2016

KHANDVI

KHANDVI

While living in Gujarat many years ago, I was struck by the large number of snacks they had which was popularly called, "Farsan." Elsewhere in this blog you will find the recipe for Khaman Dhokla and Rava Dhokla.

Another favourite which I enjoy even now is Khandvi, a savoury snack made of besan. This recipe has been adapted from the YouTube video for Khandvi ( Gujrati Snack) by Master Chef Tarlaji Dalal. You can vary the quantity of green chilli-ginger paste, using from 1/2 tsp to 2 tsp, depending on your preference.

Making a tightly rolled khandvi, I must confess, is not that easy but the skill to make a perfect roll comes through practice. A basic but important step is to spread the batter as thinly as you can while it is still hot, before you make the rolls.



Ingredients:
  • Bengal Gram Flour, (Besan), 3/4 cup
  • Fresh Curds, 3/4 cup
  • Green Chilli Ginger Paste, 2 tsp
  • Turmeric Powder, 1/4 tsp
  • Asafoetida, a pinch
  • Salt, to taste
For Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Sesame seeds (Til), 1/2 tsp
  • Asafoetida, 1/2 tsp
  • Curry Leaves, 3-4
  • Dry Red Chillies, 2
  • Oil, 1-2 tbsp
For the Garnish
  • Coconut, freshly grated, 2 tbsp
  • Coriander Leaves, finely chopped, 2 tbsp
Method:

In a large bowl, combine the besan with the fresh curds, green chilli-garlic paste, turmeric powder, asafoetida and salt. Add 1 cup of water, mix well using your fingers and make a smooth batter.
Heat a non-stick pan and transfer the batter  to it. Heat on low flame and stir constantly for about 7-10 minutes until the batter thickens. Take care to see that the batter remains smooth and does not form lumps.
Grease the reverse side of 3 thalis (stainless steel plates) and using your hands or the back of the ladle or rubber spatula spread the batter on these as thinly as possible, while the batter is still hot.
After the batter has been spread on all the 3 thalis, start with the first thali, and with the help of a knife make markings for strips of about 2 " width on the spread batter.
Then roll each strip of batter as tightly as you can. Do this for the batter on the other two thalis too.
Cut the rolls made out of the strips of batter into bite-sized pieces, roughly about 1 inch size and keep them aside.
In a pan, heat oil and when it gets hot add the mustard seeds. When they splutter add the sesame seeds, then the asafoetida, curry leaves and dry red chillies and saute for 20 seconds.
Pour this seasoning over the khandvi and finally garnish with coconut gratings and finely chopped coriander leaves.