Khandvi, one of the gems of gujarathi cuisine, has been transferred by me into faraali style, so that it can be enjoyed as a light snack on fasting days.
Preparation Time: 10 mins
Cooking Time: 10 mins
Serves 4
Ingredients
1 cup arrowroot (paniphal) flour
1/4 cup rajgira flour
2 tsp ginger-green chilli paste
rock salt (sendha namak) to taste
1 cup curds (dahi)
1/4 tsp oil for greasing
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
5 to 6 curry leaves
For The Garnish
2 tbsp finely chopped coriander (dhania)
2 tbsp freshly grated coconut , optional
For Serving
green chutney
Method
Combine the arrowroot flour, rajgira flour, ginger-green chilli paste, rock salt, curds and 1½ cups of water together in a deep non-stick pan and mix well, taking care no lump remains.
Cook on a slow flame, while stirring continuously, till the mixture becomes thick (approx. 8 to 10 minutes).
Spread a spoonful of the batter on the reverse side of a greased thali and wait for a few seconds and try to roll up. If it doesn’t then cook for few more minutes and try once more to roll up
Divide the batter into 2 equal portions.
Spread each portion on the reverse side of 2 greased thalis (approximately 10″ in diameter) evenly to make a thin uniform layer using a spatula while the mixture is still hot.
When cool, make cuts at a distance of 1½” to 2” lengthwise on each thali lengthwise and roll it up each gently. Place the khandvis on a serving plate.
For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the sesame seeds and curry leaves and sauté on a medium flame for a few seconds.
Pour the tempering over the khandvis.
Garnish with coconut and coriander and serve with green chutney and peanut curd chutney.
English
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