I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.
Nutritious and Delicious Gujarati Khandvi Rolls
Khandvi, or chickpea flour rolls, is a popular Gujarati snack. Chickpeas are an excellent source of protein and fiber, and the recipe doesn't call for much oil, which means that these rolls are not only delicious but nutritious and healthy, as well.
Making khandvi is very easy. The only tricky part is deciding when to stop cooking the batter and start making the rolls. You'll undoubtedly get better as you become more experienced.
Now, let me show you the step-by-step technique for making Gujarati khandvi.
|Prep time||Cook time||Ready in||Yields|
Serves four people
- 1 heaped bowl chickpea flour (besan or gram flour)
- 1 1/4 bowls yogurt or thick curds
- 1 1/2 bowls water
- 1 tsp green chili-ginger paste, or 1 green chili and 1/4 inch ginger paste
- 1/2 tsp asafoetida/hing powder, 1/4 tsp for the batter, 1/4 tsp for the tempering
- 2-3 tsp oil, greasing the slab, for the tempering
- 2 tbsp coriander leaves, finely chopped
- 2 tbsp grated coconut
- 8 curry leaves, for the tempering
- 1/4 tsp turmeric powder
- 1/3 tsp salt, or as per taste
- 1/2 tsp mustard seeds, for the tempering
- 1/2 tsp sesame seeds, for the tempering
- Sieve gram flour. Place sieved flour in a big bowl.
- Add yogurt, water, ginger-green chili paste, asafoetida powder, and salt. Mix it thoroughly, so that the batter is smooth and there are no lumps.
- Apply a small amount of oil on your kitchen slab (or cutting board) or on the reverse side of a plate. Set aside.
- Pour the batter on a non-stick, deep-bottomed pan. Heat the pan. Stir-cook the batter over very low heat, stirring continuously.
- If you stop stirring, the batter may stick to the bottom, forming lumps. Consistently stir the batter until you get the right consistency.
- When the batter becomes thick and starts leaving the bottom, apply a bit of the batter thinly on the plate. This is to check for the right consistency.
- Leave it for a while. Try to roll it. If you are able to roll it, it is the right time to switch off the heat.
- If the batter is sticky and you cannot roll it, continue stir-cooking for 1 or 2 minutes.
- Pour it hot on the slab. Quickly spread it evenly with the help of a spatula. You should spread it very thinly so that you can make rolls.
- Leave it for about 3 minutes. Draw straight lines at about 3-inch distance. The length of the lines can be about 5-6 inches. Roll each piece of the thinly spread batter.
- Collect them in a wide bowl (refer to the photo below). Now's the time for tempering these rolls.
- Heat oil in a small pan. Add mustard seeds and sesame seeds. Let them crackle. Throw in curry leaves and hing powder. Turn off the heat.
- Pour the tempering mixture evenly on the\ rolls. Garnish with grated coconut and finely chopped coriander leaves on the top.
- Enjoy eating these yummy rolls for breakfast or for an evening snack.