By: Payal
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Khandvi is a much-loved Gujarati snack that is light, tasty and surprisingly simple.
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These delicate little rolls use gram flour, gentle spices and curd. A quick tadka poured on top boosts the flavour. Khandvi makes for a great tea-time snack or party starter.
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1 Cup besan
3 tbsp curd
to taste salt
1 tsp turmeric
1 tsp red chilli powder
A pinch of hing
3 cups water
Oil to grease
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2 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
2 green chillies, chopped
2 tbsp water
for garnishing coriander leaves
for garnishing red chilli powder
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Mix the besan, curd, salt, turmeric, hing, and red chilli powder in a kadhai or wok. Slowly pour in 3 cups of water while stirring to get a smooth batter.
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Turn on the flame to medium and keep stirring the mix without stopping. Once the batter thickens and looks glossy, switch off the flame.
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Lightly grease the back of a few plates with oil and spread the hot batter into a thin layer. If the batter is too thick, the khandvi rolls will not come out right.
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Give it 10 minutes to cool down. Use a knife to cut long strips and start rolling each one carefully from one end.
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Heat oil in a small pan and add mustard seeds, sesame seeds, chopped green chillies and water. Let it sizzle, then pour it over the khandvi rolls.
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Top it off with some chopped coriander and a pinch of red chilli powder. Serve fresh and enjoy this classic Gujarati treat.
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For More Gujarati Recipes Click Here:
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