Tag: easy snacks

Khandvi | How to make Khandvi at home | No -Fail Khandvi Recipe

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 πŸ˜œπŸ˜‚πŸ˜‚

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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.

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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 promisedπŸ˜‰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 πŸ‘ŒπŸ‘Œ since it turned out well again…I knew I’d learnt the art of making ‘Khandvi‘ !! πŸ˜ƒ

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.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipeimg_6700

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.

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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.  

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipeimg_6703

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. VoilΓ ! 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.

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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,

ShreyaπŸ’—

 

Rustic Pizza Pinwheels

Everyone loves Pizzas! It’s true…I haven’t ever come across anyone who doesn’t πŸ˜‰ I can have it everyday! It’s the oozing cheese along with a tangy pizza sauce that really makes all the difference for me….and not to forget…a really good pizza base 😊

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Yes…nothing tastes worst than a chewy, rubbery pizza base…no matter how good your sauce or toppings are!! The base or the crust, must have the perfect balance of flavour, airiness & should be light! That is obviously achieved by using yeast in the right proportion & proving the dough with great care. And I have finally perfected the recipe for a perfect pizza base! Learnt the trick from A Spicy Perspective! A few trials & errors have taught me something very important – proportion. It’s the key to getting perfect results! I was so driven to perfect it…that I finally bought a proper kitchen weighing scale too 😬 ….something that I had been putting off for almost an year!

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The results are for you to see! A perfect crust with soft, pillowy texture within… I have used this recipe almost thrice now & I am happy each time! So I thought of making something which was lying in my Pinterest folders for the longest time ever! Pizza Pinwheels! I did my take on it and made a bit Rustic..! Hence, Rustic Pizza Pinwheels!

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The recipe for the base is adapted from Nita Mehta’s cookbook with a slight change in the ingredients & proportions as well. I did watch many YouTube videos to understand the kneading bit over the last few months!! πŸ˜€ So, to make the Pinwheels happen, I followed the recipe for the base & then worked on it with some sauce & fillings of my choice! Pizzas can be so versatile…just play with the toppings…infinite optionsπŸ‘ŒI like my pizza simple…you can easily alter them as per your preference…you can add non-veg fillings as well..or keep it simple with just the sauce & some cheese πŸ˜„ Let’s get started with the recipe….

️Yield: makes 8-9 large pinwheels

Equipment: 1 large mixing bowl, a small bowl, a fork, a rolling pin, a sharp knife, measuring cups/ spoons, baking tray, cooling rack.

Ingredients for the base:

2 cups plain flour (Maida/ APF, 1 cup is approx 130 grams)

some extra flour to dust

2+1/2 tsp dry active yeast (1 tsp is approx 3.5/ 4 grams)

2 + 1/4 tsp sugar

3/4 cup warm water (you should be able to dip your finger comfortably)

2 1/2 Tbsp oil + extra for greasing

1 tsp sea salt (use regular salt if you don’t have sea salt)

Ingredients for the filling:

1/2 cup pizza sauce ( I used readymade)

1/4 cup eggless mayonnaise

1/2 tbsp garlic powder (optional)

1 tbsp mixed Italian herbs

sea salt to taste (use regular salt if you don’t have sea salt)

4-5 tbsp grated mozzarella cheese

4-5 tbsp chopped veggies of your choice (I used capsicum & sweet corn)

Method for the base:

Take warm water in a bowl, add the sugar and yeast to it. Cover it and leave to prove & froth for 10 mins in a warm place. Next, in a large mixing bowl, add the flour, 2 1/2 tbsp oil, salt to taste. Now add the entire proved yeast mixture & using a fork mix everything together to make a sticky dough. It will be very sticky but should not be falling apart at all. Now, sprinkle some flour on a work surface, and drop the dough on it,sprinkle some more flour over the dough. Using your palms, start kneading the dough well. Add more flour if the dough feels too sticky or some water if it feels very dry. Keep kneading well for 10 mins. You will have a neat, non-sticky ball of dough. Knead it for a couple of mins more. It should all look like this.

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Now, grease the mixing bowl which you have kept aside & place the dough in it, cover with a lid or cling film & set aside in a warm place for 1 1/2 hours to prove. It should be double or more than double in size after proving. It will look like this.

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In the meanwhile, pre-heat the oven at 210’C.

Now, punch down the dough, and knead for a min. Then again sprinkle some flour on the work surface & using a rolling pin, roll the dough in a rectangular shape. The thickness should be about 6-7 mm. Dust it with some flour again. Now leaving an inch space on all four sides, spread some pizza sauce, top it with mayonnaise, then the garlic pwd, Italian herbs, salt, grated cheese & some veggies of your choice. Flatten them out carefully. And start rolling from one end, carefully so that the dough doesn’t tear or the filling shouldn’t spill out. Seal the edges by pinching them together. Next, using a sharp knife, cut pinwheels of about 1 1/2″ thickness. Make sure the fillings don’t spill. Grease your baking tray with some oil. Place these pinwheels carefully a little apart from one another.

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Bake these for 25 mins @ 210′ C using both upper and lower heating rods. If you see that they are turning too dark, lower the temperature as each oven is different. Once done, remove from the oven & cool for 5 mins on a cooling rack. Serve them warm with any dip/ sauce of your choice! My hubby & I dipped it in some garlic butter…it was pure heaven! πŸ˜‡

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Totally drool-worthy, aren’t they?!!! πŸ˜› These were yummy…..do try soon! They are a great option to serve at kids parties, or as starters…even alongside your favourite soup! πŸ‘ŒπŸ˜

Love,

Shreya πŸ’—

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