It feels like forever since I have made something unique in the kitchen. After 32 weeks, its getting harder and harder to juggle between work, grad school, house chores and everything.. phew! Where do I begin. Somedays I am so exhausted that I just want to sleep all day. I still have a nursery to get ready and only have less than 7 weeks left. It is amazing how I like to challenge myself in the kitchen these days. There is always a certain sense of pleasure that I get our of such challenges and it is always worth the effort after I see a smile on my hubby’s face as he enjoys the dish. I don’t think I can remember when last time I made khandvi. It is not one of the easiest snacks to prepare but I have found a quick and easy way to do it. Khandvi is a healthy finger food from state of Gujarat in India and it is made with plain sour yogurt and chickpea flour.
Getting the batter ready is the quickest part in the recipe. In fact, the whole process of making khandvi should not take more than 15 minutes. The first tricky part is to know when the batter is fully cooked and has right consistency. The second tricky part is to spread it evenly and quickly into a think layer on foil. Then let the thin layer spread cool on the foil and then start rolling it into rolls. Thin layers are very delicate and if you hurry, it will break apart. Patience is not always my strong point! But if I can do it, then I am sure you can also!
1 cup chickpea flour/ besan
1/2 cup sour plain yogurt
2 cups of water
1 tsp asafoetida/hing
1/2 tsp turmeric powder
1 tsp ginger paster
1 tsp green chili paste
1 tsp salt (to taste)
1 tsp olive oil
1 tsp mustard seeds
2 tsp sesame seeds
2 green chillies, finely chopped
2 tbsp olive oil
2 tsp shredded coconut (optional)
freshly chopped cilantro for garnish
In a large bowl, mix all the ingredients together (chickpea flour, yogurt, water, salt, ginger-chilli paste, turmeric powder, and oil. Mix well with a hand blender until its smooth and does not have any clumps.
In a medium pot over medium high heat, pour this batter and bring it to boil, stirring vigorously making sure the batter cooks well. Cook this mixture for 15 minutes or until a tbsp of the amount, spread on a foil and leave to cool for a minute. Try to peel it and if it peels off easy then the mixture is cooked properly.
On a large foil piece, pour a ladleful of this batter and spread it as thin as possible with the back of a large flat spoon. Spread it as thinly as you can. Let it rest for 2-3 minutes.
Using a knife, cut 1 inch long strips and very gently roll the strips. Place each roll in the serving plate.
For tampering, heat oil in a small skillet and add mustard seeds, sesame seeds, chopped green chillies. Once it starts splattering, turn off the heat and spread it evenly on the rolled khandvi. Garnish it with chopped cilantro and serve immediately.