Khandvi - Gujarati Farsan | How to make Khandvi - Gujarati Farsan

By sharanya palanisshami  |  20th Nov 2015  |  
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  • Khandvi - Gujarati Farsan, How to make Khandvi - Gujarati Farsan
Khandvi - Gujarati Farsanby sharanya palanisshami
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

16

0





About Khandvi - Gujarati Farsan

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

Khandvi - Gujarati Farsan is an authentic dish which is perfect to serve on all occasions. The Khandvi - Gujarati Farsan is delicious and has an amazing aroma. Khandvi - Gujarati Farsan by sharanya palanisshami will help you to prepare the perfect Khandvi - Gujarati Farsan in your kitchen at home. Khandvi - Gujarati Farsan needs few minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Khandvi - Gujarati Farsan. This makes it easy to learn how to make the delicious Khandvi - Gujarati Farsan. In case you have any questions on how to make the Khandvi - Gujarati Farsan you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like sharanya palanisshami. Khandvi - Gujarati Farsan will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Khandvi - Gujarati Farsan

Ingredients to make Khandvi - Gujarati Farsan

  • 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

How to make Khandvi - Gujarati Farsan

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

My Tip:

Use of sour curd gives a tangy taste to the khandvis.

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