Khandvi | How to make Khandvi

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ByGarima Prabhakar
Created on 15th Apr 2017
  • Khandvi, How to make Khandvi
  • Khandvi | How to make Khandvi (3 likes)

  • 0 reviews
    Rate It!
  • By Garima Prabhakar
    Created on 15th Apr 2017

About Khandvi

Khandvi is a very popular Gujarati snack made from curd and gram flour.

Khandvi, a marvellous creation to spice up your day. Khandvi is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingKhandvi is just too tempting. This amazing recipe is provided by Garima Prabhakar. Be it kids or adults, no one can get away from this delicious dish. How to make Khandvi is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Khandviby Garima Prabhakar. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Khandvi is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time30mins
  • Cook Time20mins
  • Serves4People
Khandvi

Ingredients to make Khandvi

  • 1 Cup gram flour (Besan)
  • 3/4 Cup curd
  • 1 tsp Ginger paste
  • 1/4 tsp Turmeric
  • 1/2 tsp salt or as per taste
  • 1 tbsp lemon juice(optional)
  • 1/4 cup water
  • For Tempering :
  • 1 tbsp oil
  • 1/2 tsp white sesame seeds
  • 1 tsp mustard seeds
  • 2 tbsp chopped coriander leaves
  • 1-2 chopped green chilly

How to make Khandvi

  1. Sieve gram flour (besan) in a bowl and add curd , salt , turmeric, lemon juice and ginger paste.
  2. Mix well so that no lumps are formed and add water to it.
  3. Take a thick base pan and cook this mixture in it at low heat , stirring continuously.
  4. Once the mixture becomes thick ,smooth and attains shine,switch off the flame.
  5. Pour the mixture over greased steel plates or marble surface and spread it as thin as possible.
  6. Allow it to cool for 10-15 mins.
  7. When cooled cut into long stripes and roll them tightly.
  8. Tempering :
  9. Heat oil in a pan , add mustard seeds and chopped green chillies to it, when they splutter, pour over rolled khandvi.
  10. Garnish with sesame seeds, chopped coriander leaves and serve.

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