khandvi / Gujrathi snack

Ingredients:

For the rolls:

Besan / Gram flour / Chick pea flour        - 1 cup

Curd                                                                      - 1/3 rd cup

Salt                                                                         - to taste

Turmeric powder                                             - 1 tea spoon

Water

For the seasoning:

Oil                                                                           - 3 tablespoons

Mustard Seeds                                                 - 1 table spoon

Asofoetida / Hing                                             - 1 teaspoon

Green chillies                                                     - 3-4 slit / finely chopped

Cilantro / Coriander                                        - chopped (optional)

Method:

There are more than 1 methods of preparing khandvi, we will go for the easy one.

Take a large bowl  and add the gram flour, curd, salt, turmeric powder and enough water to get a thin consistency. Blend it properly without any lumps. Take a pan and apply oil to the surface of it. Spread the oil evenly by brushing the oil gently all over the surface. Now pour the mixture we made onto the pan and spread it like a thin dosa. Cook it on a very low flame. You will know when it’s done as the color changes pale and the floury texture disappears. Once done take the pan off the stove and let it cool down completely for about 6-7 minutes.  

Now take a knife and carefully cut it into vertical sheets of about 1-1.5 inch each without actually removing it from the pan. Now, carefully roll each sheet and place it on the serving plate.

In a separate pan, add oil. When the oil becomes hot, add mustard seeds, hing, green chillies one by one. Once they are fried, take it off the flame and pour it over the rolls.

Khandvi is ready. It can be served with ginger chutney. 

Khandvi