This Gujarati recipe called Khandvi is loved by all. It is a bite-sized yellow roll made with basic ingredients. It is often eaten with garlic chutney. One can experiment with this dish with toppings of cheese or sauce or go with the traditional toppings of coconut. Enjoy hot or cold this nutritious dish with your closed ones.
"Necessity is the mother of invention," said Plato.
During British rule, the Gujaratis held the reputation of being very efficient clerks. Thus, they were often transferred to other British colonies, for example, those in East Africa.
On their way to Africa on maritime routes, Gujaratis always carried their Farsan or snacks to survive the hunger pangs and remember the taste of their local dishes.
Soon, they devised the plan to carry gram flour itself instead of perishable Farsan. In this manner, they could make all the Farsan of their choice within Africa itself. Be it steaming, soaking, or fermenting- these processes could be easily carried out now.
Thus, the migration of the Gujarati and Sindhi communities led to innovative cooking. Thus, Farsans are so versatile, healthy, and full of micronutrients. Although the five major regions of Gujarat contribute to the unique platter of Gujarati cuisine with their own culinary inventions Khandvi is a Gujarati staple that is popular all over the world.
Stuffed khandvi, Image Source: Secret Money Online
Ingredients:
- 1 cup Gram flour
- 1 cup Curd
- 2 cups of Water
- 1 tsp Ginger paste
- 1 tsp Turmeric powder
- ½ tsp Red chilli powder
- Salt to taste
- 4 tbsp fresh Coconut, grated
- 2 tbsp Coriander leaves, finely chopped
- 3 tsp Oil
- 3/4 tsp Mustard seeds
- 1 tsp Sesame seed
- 1 sprig of Curry leaves, chopped
- ¼ tsp Asafoetida
- 2 Green chilli, slit
Directions:
- Take gram flour, curd, turmeric powder, red chilli powder and salt to taste in a bowl.
- In another bowl, add 2 cups of water and ginger paste and mix well.
- Add water little by little into the bowl and whisk well
- Make sure there are no lumps in the batter
- In a wok, add the mixture and cook by stirring continuously till it becomes a smooth thick batter on medium flame
- Quickly spread the mixture over any flat surface like greased thalis as thinly as possible while the batter is still hot.
- When cool, cut into strips two inches wide
- sprinkle some grated coconut, and coriander leaves and roll the strips tightly.
- For Tempering
- Heat oil in a pan, add mustard seeds, sesame seeds, and curry leaves let it splutter
- Add asafoetida, green chilies and salt to taste
- Pour over the prepared khandvi and serve hot
The trickiest part of making this Farsan snack of Khandvi is the correct proportion of yoghurt water and gram flour. The batter must be perfect to be spread on a flat surface. Once cool, sliced, and rolled, enjoy the goodness of sesame seeds and mustard seeds. The rich texture will leave you delighted.
