Khandvi

Cook Time

Prep Time

Serves

4-6

Cook Time

Prep Time

Serves

4-6

INGREDIENTS

1 1/4 cups	Gram flour (Besan)
1 cup	Yogurt
1 inch	Ginger
2	Green chillies
4 tablespoons	Oil
Salt	To taste
1/2 teaspoon	BMC Turmeric Powder (Haldi)
1 tablespoon	Lemon juice
A pinch	BMC Asafoetida (Hing)
1 teaspoon	Mustard seeds
2 teaspoons	Coconut scraped
Few sprigs chopped	Fresh coriander leaves

PREPARATION

Step 1

Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water

Step 2

Mix the besan with ginger-green chilli paste, salt, BMC Turmeric Powder (Haldi), lemon juice and buttermilk, taking care that no lumps remain.

Step 3

Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.

Step 4

Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.

Step 5

When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of BMC Asafoetida (Hing) and mustard seeds.

Step 6

When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.

Chef's Tip

Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.

Step 8

Making Khandvi is an art. It takes some practice to get the correct consistency after cooking. Try out a small portion first.

BAWA MASALA COMPANY

B-11, Lawrence Road, Industrial Area, New Delhi - 110 035

BAWA MASALA COMPANY

B-11, Lawrence Road, Industrial Area, New Delhi - 110 035

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