Khandvi

Khandvi

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Ingredients

Rolls
3/4 cup Gram flour
1 tbsp Yellow split peas powder
1 cup yogurt beaten
2 1/4 cup Water lukewarm
1/4 tbsp turmeric
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp Chili paste
Salt
Seasoning
4 tbsp Vegetable Oil
1 tbsp white sesame seeds
1 1/2 tbsp mustard seeds
1 teaspoon Asafetida
5-7 leaves Curry leaves
1-2 Green Chilli
2 tbsp Scraped coconut
3 tbsp coriander finely chopped
Cuisine:
  • Medium

Ingredients

  • Rolls

  • Seasoning

Directions

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Khandvi, also known as Patuli, Dahivadi or Suralichi Vadi is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt.

How to Make the Rolls:

  1. Take gram flour, yogurt, salt and turmeric in a bowl. Mix it well, so that it does not leave any lumps behind.
  2. In the mixture add water making it a smooth consistency. Then add ginger, garlic and chili paste.
  3. Stir the mixture for about one minute and then strain it out finely.
  4. Pour the batter in a pan and cook it on medium heat for approximately 8-10 minutes or until the batter becomes thick.
  5. Stir it continuously to avoid lump formation. (Time might vary depending on the thickness of the pan).
  6. Clean the countertop, grease it with oil and transfer the batter over it. Spread it nicely into a thin layer with the help of a spatula.
  7. Let it cool for about 3-4 minutes. Once cooled, place straight cuts of about 2”.
  8. Carefully roll each strip without breaking and transfer them to serving plate.

How to Make the Seasoning:

  1. Heat 4 tbsp of oil in a small tampering pan.
  2. Add mustard seeds and let it crack.
  3. Once mustard seeds are crackled, add curry leaves and green chili. Let it cook for 30-40 seconds.
  4. Add sesame seeds.
  5. Immediately pour the seasoning onto the rolls evenly.
  6. Garnish it with coconut and coriander.

Khandvi

Meet Patel

Chef Meet Patel comes from a small town on the West Indian coast called Bharuch, in the province of Gujarat. He now lives in Thunder Bay, Ontario and is a Chef & Chef de Partie in two local restaurants.
His cooking journey started in India about 7-8 years ago, being inspired by his mom and aunt. Their delicious food inspired him to take on a culinary career. He loves Indian cuisine though he wants to modernize it and make it more accessible. His long term culinary goal is to promote Indian cuisine worldwide and make more people fell in live with it.

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