Khandvi

This is one of my husband's favorite dish. It's a gujrati dish but as I said I keep on experimenting so it is little bit modified.

I made this first time when I got married and had noted this dish in a diary. Moreover I have never cooked at my native place so was very much afraid how will it come up and all but when I made that it became a hit in family.

Okie let me warn you one thing be very sure about the measurements as I have made lots of disasters in this if my measurement goes wrong.
Ingredients:

• Curd-----> 1/4 cup
• Besan (gram flour)----> 1/4 cup
• Water ---->1 cup
• Hing (Asaefoetida) --->1 tsp
• ginger garlic paste ---->1 tsp
• Green chillies paste ----> 1 tsp
• Oil ----> 1 tsp
• Tumeric ----> a pinch
• Salt to taste
• sugar ---> 1tsp

For Dressing

• Rai (mustard seeds) ----> 1 tsp
• Dried Red chilly ---> 1 or 2
• Grated Coconut ----> 2 tsp
• Chopped coriander for garnishing

Method:

• Make buttermilk of curd and water. That is churn both of them well.
• Add besan to it and mix well. Lumps should not be formed.
• Add hing,gingre garlic and green chillies paste to it and mix well
• Add salt and sugar
• Now take a cooking dish (preferably kardhai) and transfer this mixture into it.
• cook on low flame while stirring it continously
• stir it till it becomes semi solid from the liquid state

• Now take a big plate and grease it.
• Spread the mixture over it and let it cool
• After 10 mins when it is ready cut stripes and roll them out.
• Arrange them in a serving dish.
• Now take another pan and heat oil.
• put the mustard seeds and let them crackle
• Add the red chillies to it and take out of flame.
• Add chilly powder and 4 spoons of water to it.
• Spread this over the khandvi rolls
• Now garnish with corriander and grated coconut.

Khandvi is ready to eat


Enjoy