I make a lot of snacks at home…right from Sabudana Wada, Mathri…to Vegetable Croquettes….but never had I dared to try the most popular Gujarati farsan Khandvi at home!! 

I have heard it is very difficult to get the consistency of the batter right and so and so forth….and I love fuss free things as you guys know by now….so making Khandvi was out of the question 😜😂😂

But last month my hubby got some Khandvi from a sweet shop near our home with a big name and all the jazz and honestly we didn’t like how it was – powdery and absolutely tasteless! As opposed to most of the other things available in the shop, this was a complete and utter let down.

So much so, that my dear hubby who knows I’d never make Khandvi at home…kept saying that if I were to make them, I’d nail it! Felt good knowing that he trusts my cooking completely…😍 What next?! Well, I had to nail it…for him. He had so much faith, how would I ever fail.

I called my Mom asking her for the recipe, actually the proportions of the ingredients really, I mean that’s where all the crap happens…measure one ingredient incorrectly and you will never be able to roll even one Khandvi right! 😁

She hasnt made them in years, she said but had a reliable recipe written down somewhere….I couldn’t ask for more!! I diligently noted the recipe with the measures and listened to her explain me how the required consistency will take some time..I’ll need to be patient! Not my strongest virtue but I’ll try I promised😉I tried it that weekend and it was perfect…as told by the man himself! I was happy…hence, made it again a couple of days ago for breakfast…my hubby enjoyed it with a large mug of ginger tea and I with some mint and lemon green tea 👌👌 since it turned out well again…I knew I’d learnt the art of making ‘Khandvi‘ !! 😃

So be patient, go slow, and measure correctly! Let’s get cracking….

Yield: 10-12 rolls

Equipment: measuring cups/ sspoons, knife, a heavy bottomed non-stick pan, a silicon spatula or a wooden spatula, 2 stainless steel plates (optional), a mixing bowl, a small whisk,

Ingredients:

For the Khandvi: 

1/2 cup besan (gram flour)

1 cup thick yogurt (not hung, not Greek)

1 cup water

salt to taste

1 tsp ginger-green chilly paste

1/2 tsp turmeric powder

few drops of oil to grease the plates/ platform

For the tempering:

1 1/2 tsp oil

1/2 tsp mustard seeds

7-8 nos. curry leaves

2-3 nos. slit green chillies

a pinch of hing (asafoetida)

For garnish:

Chopped coriander leaves

some dry garlic chutney 

Method:

In a mixing bowl, seive the besan. Add salt, turmeric, green chilli- ginger paste and yogurt. Whisk well and make sure there are no lumps. Add the water and whisk again.

In the meanwhile, grease the backs of the steel plates with some oil. Keep them aside. (If you wish to, you can grease the work platform in the kitchen alternatively).

Heat the pan, keep the flame low and add the batter. Keep stirring it constantly to avoid any lumps. After the first 5 mins of cooking, increase the flame a little bit and cook for another 10-12 minutes. The mixture will have thickened enough. Then again reduce the flame to low. Keep stirring it all the while.

This is what the consistency should be after almost 15-17 mins of cooking. Turn off the flame at this stage.

Tip on how to check if the consistency is correct for the Khandvi – take a little bit of the ready mixture and spread it on the greased plate. Let it cool down for 2 mins, if you are able to roll it off without it sticking to the plate, the mixture is ready. If not, cook the mixture for another 2-3 mins.

Now, that we have affirmed the consistency of the mixture, divide the mixture in two parts for the two plates and spread it evenly as shown below.

Note that the mixture will be still cooking on low flame as you do the test of the consistency.  

Let the plates cool down with the mixture for about 10 mins. Then later, using a sharp knife make lines at equal distance and roll the Khandvi very carefully as shown above. Voilà! The Khandvi is ready…easy peasy!!

Now roll all of these similarly and place them on the serving tray/ plate.

Next, for the tempering, heat oil in a small pan, add hing, mustard seeds, curry leaves, green chillies and let these all splatter around for  few minutes. Then pour this tempering on the rolled Khandvi and serve with some dry garlic chutney and green chutney.

These turned out spicy and just how we like them…😍 Do try these…they’ll make you want to make them again and again..!!

Love,

Shreya💗