Khandvi

Khandvi 

“Khandvi is an Indian savoury snack originating from the region of Gujarat. They are soft chickpea flour rolls garnished with freshly grated coconut and a tempering of curry leaves. They are a melt in the mouth snack and are easy to make once you master the technique of the consistency of the batter.”

Serves 4

Ingredients

 For the rolls:

1 cup chick pea flour (known as besan in India)

1” piece ginger

2 pinches salt

½ teaspoon powdered turmeric

1 pinch asafoetida

1 cup yogurt

2 cups buttermilk

2 green chillies

3 tablespoon refined oil

For garnishing:

2 teaspoon grated coconut

1/4 bunch coriander leaves

1 teaspoon mustard seeds

A pinch of asafoetida

Directions:

Remove the seeds of green chillies and prepare a paste of ginger and green chillies. In a bowl sieve the chick pea flour. Add yogurt, the ginger-green chilli paste, salt, turmeric powder. Add buttermilk gradually and whisk it so that there are no lumps in the batter.

On a clean counter spread some oil. Keep a pastry cutter or a flat spatula ready. This is to spread the cooked chick pea batter once it’s ready.

In a thick bottomed saucepan, cook the mixture stirring continuously, till it becomes a smooth thick batter. It takes a few minutes to get this ready. It took me 17 minutes to get the right consistency. You can do a test by putting a teaspoon of the batter on the oiled counter top and spread it. Try to roll it. If the batter rolls, it is ready. Quickly spread portions of the mixture over the oiled surface counter top with a pastry cutter as thinly as possible, while the batter is still very hot. Allow this batter to cool for a few minutes.

When cool, cut into strips two inches wide and roll them tightly,  but gently taking care so that you don’t break them. Place the Khandvi rolls on a serving tray. Heat two tablespoons of oil and add a pinch of asafoetida, curry leaves and mustard seeds. When they crackle/ splutter, pour over the rolls. Enjoy with a cup of tea.

Cook’s note: A perfect Khandvi would be rolls of thin layers and this is achieved by getting the right consistency when cooking the batter. If you cook the batter more the consistency thickens and spreading the Khandvi mixture becomes difficult and what you get are thick layers.

Another important point is that you have to be quick in spreading the cooked Khandvi batter. If you delay, the batter thickens as it cools and becomes lumpy while spreading.