Login  |  Register
Recipe Search
Choose Category
 
Search by Keyword
 
 
 
Recipe of the Week
Hot Apple Punch

Daily Menu
 
 
 
Home    Recipes    High Protein    Khandvi

Khandvi

A Gujerati dish of rolls made from cooked chickpea flour (besan)
Recipe By : Niru Gupta
Type: High Protein Serving: 250-300 grams Cooking Time: 1 hour

Ingredients

  • Besan (Chick-pea flour) cup ( 60 g)
  • Khatta dahi (sour yogurt) cup (100 g)
  • Water 1 cups (375 ml)
  • Ginger paste tsp
  • Green chilli paste tsp
  • Chilli powder tsp
  • Haldi (turmeric)                        1/4 tsp
  • Salt 1 tsp or to taste
  • Heeng (asofoetida) 1/8 tsp
  • Haldi (turmeric) 1/8 tsp
  • For tempering:
  • Oil 2 tsp
  • Sarson (mustard seeds ) tsp
  • Sabut lal mirch (Dried whole red pepper) 2
  • Kadhi Patta (curry leaves)                            4-5
  • Hara dhania (coriander leaves)chopped fine 1 tbsp
  • Grated coconut cup
 

Preparation

  • Place flour in a deep, heavy based pan (the pan should be large, as there is a lot of spurting while cooking).
  • Add ginger-chilli paste, chilli powder, haldi,salt, heeng and haldi, and mix. Now add the yogurt, a little at a time, so as to form a smooth paste, without any lumps, and then the water.

  • Place the pan over high heat, and bring to a boil, stirring all the time (to avoid scorching).

  • Keep cooking and stirring till you reach a paste like consistency, increasing or decreasing the heat according to your ability to avoid scorching.

  • It is cooked enough, when you separate a portion of it from the rest with a stirrer and you can see the bottom of the pan, which gets covered gradually (if it gets covered immediately, it is too thin). Another test is to spread a tsp of the batter on to an ungreased surface, when cool, it should come off clean.

  • With the help of a rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible and leave to cool.

  • Heat the oil in a small pan and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and then spread over the layer. Sprinkle all but 1 tbsp of the coriander and 1tbsp of the coconut over it, and pick up the lal mirch and keep aside.

  • Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them.

  • Arrange them on to a serving dish. Garnish with the rest of the coriander, coconut and peppers and serve.

 
  • Currently 3/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
Current Rating 3/5 (1 votes)
  
 
Home
About Niru Gupta
Contact
Recipes
Recipes
Contribute a Recipe
Books
Everyday Indian
No Onion - No Garlic
Vrat Ka Khaana
Cooking the U.P. Way
Microwave Indian
Cook My Dear
Weight Loss Cookbook
Western Cookery
Paschimi Paak Pranaali
Menu Consultation
Menu Consultation for Party
Menu Consultation for Restaurants
Member's Registration Form
Travelogue
My Yatra - Mansarovar
My Trip to Mauritius
My Trip to Vietnam
My Trip to Cambodia
My Trip to New Zealand
My Trip to China
Sitemap
© Copyright. Nirus Kitchen. All rights reserved.