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A favourite Gujarati 'farsan'. Can also be served as a snack at teatime.

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Khandvi recipe - How to make Khandvi

Preparation Time:    Cooking Time:    Total Time:     Serves 6 to 8.
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  1. Make a paste of the green chillies and ginger.
  2. Mix the gram flour, buttermilk, turmeric powder, asafoetida, green chilli paste and salt very well.
  3. Heat the mixture and keep stirring constantly.
  4. When very thick, test by spreading a little paste on a plate. If after about 1 minute, the mixture can be rolled and lifted, it is ready for spreading.
  5. When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.
  6. Cool and cut in about 50 mm. (2") strips.
  7. Roll up the strips (like small Swiss rolls) and arrange on a plate.
  8. Heat the oil in a vessel and fry the mustard seeds.
  9. When the seeds start popping, remove from the fire, add the asafoetida and pour over the arranged rolls.
  10. Garnish with the chopped coriander and grated coconut and serve.

  1. Notes : i) Khandvi can also be prepared in a pressure cooker very quickly.
  2. If using pressure cooker, add 2 instead of 3 teacups of thin buttermilk and proceed the same way as above. In this method also, testing is a must.
  3. In either method, if you find difficulty in rolling, once again cook the batter for a very little time and then proceed to cool and roll.

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