surf india

Khandvi

khandvi

Ingredients

  • - ½ cup: Chick-pea flour
  • - ½ cup: Sour yogurt
  • - ½ tsp: Ginger paste
  • - ½ tsp: Green chilli paste
  • - ½ tsp: Chilli powder
  • - 1/8 tsp: Asafoetida
  • - 1/8 tsp: Turmeric
  • - ½ tsp: Mustard seeds
  • - 2 Sabut lal mirch
  • - 2 tsp: Oil
  • - 1 tsp: Salt or to taste
  • - 1 ½ cup: Water
  • - For Garnish
  • - Coriander-chopped fine
  • - Grated coconut

List of Recipes

  • - Mix besan, ginger, green chilli, red pepper, salt, heeng and turmeric into a smooth paste with some water till no lumps are left. Add the rest of the water and mix well.
  • - Bring to a boil, stirring all the time (to avoid scorching).
  • - Keep cooking and stirring till you reach a paste like consistency. Spread a tsp of the batter on to an ungreased surface and cool, it should come off clean.
  • - With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool.
  • - Heat oil and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and spread over the layer. Pick up the lal mirch and keep aside.
  • - Cut layer into strips and roll each strip like a scroll, firmly.
  • - Arrange on to a serving dish and garnish with coriander, coconut and peppers and serve.