Name: Khandvi - Gujarati Farsan recipe by sharanya palanisshami at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: Besan flour – 1 cup; Sour curd – ½ cup; Turmeric powder – 1/2 tsp; Water – 1 ½ cup; Sugar – 1 tsp; Salt as required; For Tempering :; Mustard seeds – 1 tsp; Oil – 1 tbs; Sesame seeds – 1 tsp; Hing / Asafoetida – 1 tsp; Curry leaves – 8 - 10; Green chilly chopped – 1; Whole Red chilly – 1; For Garnish :; Grated coconut – 2 tbs; Chopped coriander leaves – 2 tbs; Chilli powder – a pinch

ABOUT Khandvi - Gujarati Farsan RECIPE

This is a common gujarati snack , healthy as the use of the besan flour is rich in protein. Protein is essential for body building.

Ingredients Serving: 5

Besan flour – 1 cup
Sour curd – ½ cup
Turmeric powder – 1/2 tsp
Water – 1 ½ cup
Sugar – 1 tsp
Salt as required
For Tempering :
Mustard seeds – 1 tsp
Oil – 1 tbs
Sesame seeds – 1 tsp
Hing / Asafoetida – 1 tsp
Curry leaves – 8 - 10
Green chilly chopped – 1
Whole Red chilly – 1
For Garnish :
Grated coconut – 2 tbs
Chopped coriander leaves – 2 tbs
Chilli powder – a pinch

Instructions

Sieve the besan flour twice to avoid any lumps formation in the batter.
In a bowl, add the besan flour, salt, sugar, turmeric powder, curd and water, mix well without any lumps.
Heat a nonstick pan, add this besan mixture and keep stirring on a medium flame.
After about 10 minutes, the mixture will thicken and the raw smell of the besan goes off.
Grease the kitchen counter / flat plate with a few drops of oil.
Spread this cooked besan mixture on the greased surface as thin as possible. Let it remain like that for 5 minutes to cool.
Cut with a knife into long strips of 2’’ diameter.
Roll it tightly as possible. Place these rolls on the serving plate.
Heat oil in a pan, add the mustard seeds and let it crackle.
Add in the sesame seeds and hing. Add the chopped green chilli, whole red chilli and curry leaves, sauté for a few seconds.
Add this tempering over the khandvis. Sprinkle the grated coconut, coriander leaves and red chilli powder on each khandvi.
Khandvis are ready to be served.

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