Khandvi ( Faraal Recipe)
by Tarla Dalal
- हिन्दी में पढ़ें (Khandvi ( Faraal Recipe) in Hindi)
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Khandvi, one of the gems of gujarathi cuisine, has been transferred into faraali style, so that it can be enjoyed as a light snack on fasting days.
- Combine the arrowroot flour, rajgira flour, ginger-green chilli paste, rock salt, curds and 1½ cups of water together in a deep non-stick pan and mix well, taking care no lump remains.
- Cook on a slow flame, while stirring continuously, till the mixture becomes thick (approx. 8 to 10 minutes).
- Spread a spoonful of the batter on the reverse side of a greased thali and wait for a few seconds and try to roll up. If it doesn’t then cook for few more minutes and try once more to roll up
- Divide the batter into 2 equal portions.
- Spread each portion on the reverse side of 2 greased thalis (approximately 10" in diameter) evenly to make a thin uniform layer using a spatula while the mixture is still hot.
- When cool, make cuts at a distance of 1½” to 2” lengthwise on each thali lengthwise and roll it up each gently. Place the khandvis on a serving plate.
- For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
- When the seeds crackle, add the sesame seeds and curry leaves and sauté on a medium flame for a few seconds.
- Pour the tempering over the khandvis.
- Garnish with coconut and coriander and serve with green chutney and peanut curd chutney.
Nutrient values (Abbrv) per serving
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