Khandavi Recipe| Gram flour rolls

Khandvi is a popular Gujarati snack that is loved all over India and even globally. It is made from gram flour and curd and cooked to a soft, silky texture has a unique taste that is tangy, spicy and salty all at once. It is a healthy snack option that is high in protein and fiber, making it a popular choice for the health-conscious is often served as an appetizer or snack, and is enjoyed by people of all ages. Its popularity has made it a common street food in many parts of India and abroad.

It has a unique texture which sets it apart from other Indian snacks. It is made from a batter of gram flour, also known as besan, and curd, which is then cooked over low heat until it thickens into a smooth, silky texture. After the mixture has cooled, it is rolled into thin, bite-sized spirals.

The texture is soft and delicate, with a slight flavor coming from gram flour. It has a melt-in-your-mouth quality that makes it a satisfying snack. The curd in the batter gives it a tangy flavor, which is complemented by the tempering of mustard seeds, cumin seeds, and curry leaves, which are added to the khandvi after it is cooked.

The flavors of are a perfect balance of tangy, spicy and salty. The curd imparts a mild sourness which is balanced by the spiciness of the tempering. The gram flour gives it a nutty flavor that blends well with the other ingredients. The end product is a snack that’s both comforting and delicious, with a unique texture that’s hard to find anywhere else.

History Of Khandvi

Originated in the western Indian state of Gujarat, which is known for its vibrant and diverse culinary traditions. The exact origins are unclear, but it is believed to have been created by Gujarati housewives who were looking for a healthy, protein-rich snack to feed their families.

The recipe has been passed down from generation to generation in Gujarat, and is considered a staple breakfast in many Gujarati households. It is believed that was first made in the city of Surat, which is known for its delicious street food and snacks.

With time gained popularity beyond Gujarat and became a popular snack across India. Today, it is enjoyed all over the world, with many Indian restaurants adding to their menus. Despite its growing popularity, has remained true to its roots, with the traditional recipe being preserved and passed down through generations of Gujarati families.

The traditional method of making Khandvi

The traditional method of making involves a few simple ingredients and a lot of patience. Here’s how it’s done:

Batter making – A mixture of gram flour, curd and water is whisked together till smooth. Turmeric, green chili paste, ginger paste and salt are added to the batter.

Cooking the batter – After this the batter is poured into a pan and cooked on a low flame. The mixture is stirred continuously until it thickens and forms a smooth, silky texture. This process may take up to 20-30 minutes.

Rolling out – When the mixture cools down a bit, it is spread thinly on a flat surface. The cooled mixture is then twisted into small, tight spirals.

Tadka – Different tempering of mustard seeds, cumin seeds and curry leaves is made in hot oil. After this the tempering is poured over the rolled khandvi.

How Khandvi has become a popular street food in India and many parts of the world.

Khandvi has become a popular street food in India and many parts of the world due to its unique taste and texture. In India, it is commonly found in street food markets, food stalls and local snack shops. It is also a popular item on the menu of restaurants specializing in Gujarati cuisine.

The popularity i as a street food can be attributed to its convenience and affordability. It is easy to prepare and serve, making it a quick snack for people on the go. Additionally is relatively affordable, making it accessible to people from all walks of life.

Due to the increasing popularity of Indian cuisine, has gained popularity in other parts of the world as well. Indian restaurants in various countries such as the United States, the United Kingdom, and Australia often include in ​​their menus as an appetizer or snack.

The global popularity is a testimony to the versatility and appeal of Indian cuisine. As more people become familiar with this delicious snack, it is likely that its popularity will continue to grow in India and around the world.

Ingredients

1. 1 cup gram flour (also known as gram flour)
2. 1 cup plain yogurt
3. 2 cups water
4. 1/2 tsp turmeric powder
5. 1 teaspoon green chili paste (or to taste)
6. 1 tsp ginger paste
7. salt to taste
8. 1 tbsp oil
9. 1 tsp mustard seeds
10. 1 tsp cumin
11. a pinch of asafoetida
12. 5-6 curry leaves
13. 1 tbsp fresh chopped coriander (optional)

The step-by-step process of making Khandvi is as follows

Batter preparation: In a mixing bowl, whisk the gram flour, curd, water, turmeric powder, green chilli paste, ginger paste and salt to taste till there are no lumps. Batter should be smooth and pourable.

Cook the mixture: Pour the batter into a non-stick pan and cook on medium heat, while stirring continuously with a whisk or spatula. Keep stirring to prevent any lumps from forming. The mixture will thicken and start leaving the sides of the pan. This process may take about 8-10 minutes.

Testing the Mixture: To test whether the mixture is ready or not, take a small amount on a spatula and spread it on a flat surface. If it sets without sticking or breaking, it is ready. If not, continue cooking for a few more minutes.

Rolling out: Once the mixture is cooked, switch off the flame and immediately pour it out on a flat surface like a large plate or baking tray. Use a spatula to spread the mixture in a thin, even layer. Wait for a few minutes for the mixture to cool down, but not completely.

Cutting and Rolling: Once the mixture is cool enough to handle, cut it into thin strips of uniform size with a sharp knife. Using a spatula or your fingers, gently roll each strip into a tight spiral. Arrange the spirals on a serving plate.

Preparing the tempering: Heat the oil in a small pan over medium heat. Add mustard seeds, cumin seeds and asafoetida. Once the seeds crackle, add curry leaves and switch off the heat.

Tempering i: Pour the tempering over the arranged khandvi. Serve garnished with freshly chopped coriander leaves (optional).

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