Khandvi is a popular snack made in the Western region of India. Nutritious as it is made of Besan/Chickpea flour which is high in protein and absolutely delicious! This recipe calls for very little oil, as this is a steamed preparation. The only oil that is used, is for seasoning.
- 200 gms Besan/Chickpea flour
- 500 ml Buttermilk
- 4 green chillies
- A pea sized piece of Hing /Asafoetida
- 1/4 tsp Haldi/turmeric powder
For the seasoning
- 3 tsps oil
- 1tsp mustard
- 1 tsp jeera/cumin seeds
- 1 sprig curry leaf
- Coriander leaves
Grind the hing and green chillies together to a smooth paste. Add it to the Besan along with the buttermilk, salt and haldi and mix thoroughly. Pressure cook this mixture to three whistles. After the pressure is released, whisk the mixture well with an egg beater or whisk and spread it thinly on the back of a flat dish. You can also use the kitchen counter top to spread the mixture. Allow to cool. Cut into thin strips with a knife and gently roll them. If the strips are too long, you can cut them to the desired length. Arrange the rolls on a dish. Heat oil. Add the mustard. After it splutters add the jeera, followed by the curry leaves. Drop the seasoning over the rolls and garnish with coriander leaves.
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