Gujarat

Khandvi

Name: Khandvi
Total time: 35 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 3/4 cup besan (chickpea flour, gram flour); 3/4 cup slightly sour curd (plain yogurt, natural yoghurt); 1 1/2 cups water; 1/2 inch as paste ginger; 2 one as paste and one slit green chilli; a pinch turmeric (ground turmeric); a pinch asafoetida; Salt, to taste; 1 1/2 tbsp cooking oil (vegetable oil); 1 tsp mustard seeds; 1 tsp sesame seeds; a few curry leaves; 2 tbsp fresh grated coconut; a handful chopped coriander leaves (cilantro)

Besan and curd, rolled into silky spirals. The farsan that checks your timing.

35 minTime

8 gProtein each

mildSpice

Silk from gram flour3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

193kcalsame

8 gproteinsame

3 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Besan (chickpea flour, gram flour)¾ cup

Curd (plain yogurt, natural yoghurt)¾ cup, slightly sour

Water1½ cups

Ginger1.5 cm, as paste

Green chilli2, one as paste and one slit

Turmeric (ground turmeric)a pinch

Asafoetidaa pinch

Saltto taste

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds1 tsp

Sesame seeds1 tsp

Curry leavesa few

Fresh grated coconut2 tbsp

Coriander leaves (cilantro)a handful, chopped

Method

5 steps

1Whisk the besan, curd, water, ginger, chilli paste, turmeric, asafoetida and salt into a smooth batter.
2Grease the back of 3 large thalis or a clean counter. Cook the batter in a heavy pan on medium, stirring constantly.
3Working fast, spread the hot batter very thinly with a spatula or scraper.
4Let it cool 5 minutes, cut into strips about 2 inches wide and roll each strip up tightly.
5Heat the oil, crackle the mustard and sesame with the curry leaves and slit chilli, and pour over the rolls. Finish with coconut and coriander.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Khandvi

Besan and curd, rolled into silky spirals. The farsan that checks your timing.

35 minTime

8 gProtein each

mildSpice

Silk from gram flour3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

193kcalsame

8 gproteinsame

3 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Besan (chickpea flour, gram flour)¾ cup

Curd (plain yogurt, natural yoghurt)¾ cup, slightly sour

Water1½ cups

Ginger1.5 cm, as paste

Green chilli2, one as paste and one slit

Turmeric (ground turmeric)a pinch

Asafoetidaa pinch

Saltto taste

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds1 tsp

Sesame seeds1 tsp

Curry leavesa few

Fresh grated coconut2 tbsp

Coriander leaves (cilantro)a handful, chopped

Method

5 steps

1Whisk the besan, curd, water, ginger, chilli paste, turmeric, asafoetida and salt into a smooth batter.
2Grease the back of 3 large thalis or a clean counter. Cook the batter in a heavy pan on medium, stirring constantly.
3Working fast, spread the hot batter very thinly with a spatula or scraper.
4Let it cool 5 minutes, cut into strips about 2 inches wide and roll each strip up tightly.
5Heat the oil, crackle the mustard and sesame with the curry leaves and slit chilli, and pour over the rolls. Finish with coconut and coriander.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Khandvi

Make it your way

Ingredients

Method

Khandvi

Make it your way

Ingredients

Method

Make it a meal