Khandvi chaat Recipe

Cooking Directions

• STEP 1.In a bowl, mix gram flour, yogurt, turmeric powder, ginger paste, green chili paste, and salt to make a smooth batter.
• STEP 2.Heat a non-stick pan and pour the batter into it. Cook on low heat, stirring continuously, until the batter thickens and becomes a soft dough.
• STEP 3.Spread the cooked dough onto a greased surface and let it cool. Cut the dough into thin strips and roll them up to make khandvi rolls.
• STEP 4.Arrange the khandvi rolls on a serving plate. Top them with green chutney, tamarind chutney, yogurt, sev, chopped onions, and coriander leaves.
• STEP 5.Serve the khandvi chaat immediately and enjoy the delicious combination of flavors and textures.

Cooking Tips

• Make sure to stir the batter continuously while cooking to prevent lumps from forming.
• Grease the surface with oil before spreading the cooked dough to prevent it from sticking.
• You can adjust the spiciness of the chaat by adding more or less green chili paste and chutneys.
• Feel free to add other toppings like pomegranate seeds, grated carrots, or chopped tomatoes for extra flavor and color.

Storage and Serving

• Khandvi chaat is best served immediately after preparation to enjoy its freshness and texture.
• If you have any leftover khandvi rolls, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftover khandvi rolls, you can lightly steam them to make them soft again.