Gujarati Khandvi Recipe

Recipe By Slurrp

A healthy snack made from gram flour batter mixed in yogurt and flavoured with green chillies and asafoetida.

4.9
16 Rating -
Rate
Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Gujarati Khandvi
plan
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ingredients serve

Ingredients for Gujarati Khandvi Recipe

  • As required Ingredients for Khandvi
  • 1 cup Gram flour
  • 1 cup Yogurt
  • 2 cup Water
  • 1/4 teaspoon Asafoetida
  • 1/4 teaspoon Turmeric
  • 1 teaspoon Green chillies
  • As required Ingredients for Tempering
  • 1/2 teaspoon Mustard
  • 1/2 teaspoon Cumin
  • 1 teaspoon Sesame Seeds
  • 1 sprig Curry leaves
  • 2 tablespoon Chopped coriander
  • 2 tablespoon Oil
  • 2 tablespoon Coconut

Directions: Gujarati Khandvi Recipe

step 1

  • STEP 1.To make a small quantity of green chilli paste by chopping 1 green chilli and roughly pounding it in a mortar and pestle. Add a few tbsp of water to this. Strain the water through a sieve. Use this water for the khandvi mixture as chilli paste .

step 2

  • STEP 1.In a large mixing bowl, add 1 tsp green chilli paste or green chilli water prepared earlier, 1 cup yogurt, 1 cup besan and mix well to make a smooth mixture with no lumps. Add ¼ tsp turmeric powder, ¼ tsp asafoetida and mix well. Add 2 cups of water and make a smooth batter like consistency. Add salt to taste.

step 3

  • STEP 1.Using a wooden or electric mix, blend the mixture well.

step 4

  • STEP 1.Place a heavy bottom pan on the heat, and pour the khandvi batter. Stir continuously for 10 minutes of medium heat till the batter thickens. Do not stop mixing and ensure that no lumps form. This will take upto 10 to 15 minutes till the batter thickens and get a sheen.

step 5

  • STEP 1.Cover the pan and prepare the surface for rolling out the khandvi.

step 6

  • STEP 1.A flat clean counter top can be used to roll out the khandvi. A;ternatively a baking sheet or a large steel thali can also be used.

step 7

  • STEP 1.Spoon the hot thick khandvi batter onto the flat surface and quickly start to spread out the batter in vertical movement. Spread it to make a thin sheet.

step 8

  • STEP 1.It is important to spread the batter when it is hot as it will not spread once cooled down.

step 9

  • STEP 1.Once the batter has been spread, allow it to cool completely for 3 to 4 minutes.

step 10

  • STEP 1.When completely cooled, cut the khandvi sheet into 1 ½ inch wide strips.

step 11

  • STEP 1.Roll each strip tight so that it does not come undone when held. arrange on a serving plate.

step 12

  • STEP 1.For the seasoning, preheat a pan and add 1 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp sesame seeds and allow them to crackle. Add1 sprig roughly torn curry leaves.

step 13

  • STEP 1.Pour the seasoning over the khandvi rolls and sprinkle grated coconut and chopped coriander leaves.
Nutrition
value
637
calories per serving
46 g Fat12 g Protein45 g Carbs7 g FiberOther

Current Totals

  • Fat
    46g
  • Protein
    12g
  • Carbs
    45g
  • Fiber
    7g

MacroNutrients

  • Carbs
    45g
  • Protein
    12g
  • Fiber
    7g

Fats

  • Fat
    46g

Vitamins & Minerals

  • Calcium
    442mg
  • Iron
    6mg
  • Vitamin A
    1113mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    164mg
  • Manganese
    < 1mg
  • Phosphorus
    173mg
  • Selenium
    34mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp