Khandvi Rolls

Published On May 2, 2018
In Article
By Sandhya Harsh
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Prep Time
5 Minutes
Cook Time
7 Minutes
Difficulty Level
Advanced

Ingredients

Gram Flour/Besan/Chickpea flour - 1 Cup
Curd - 1/2 Cup ( or can use buttermilk)
Salt - as per taste
Red chilli powder - 1/4 Teaspoon
Turmeric/Haldi powder - a pinch
Asafoetida/Heeng - a pinch
Grated Coconut - 1/2 Cup
Green chillies - finely chopped for garnishing
Oil or Clarified butter/ghee - 1 Teaspoon for tadka
Curry leaves - 1 spring
Mustard seeds - 1/2 Teaspoon
Coriander/Dhania leaves - finely chopped for garnishing

Instructions

Take a bowl and add besan, half cup curd to it. Add salt, haldi/turmeric powder, red chilli powder, heeng to the besan/Gram flour.
Mix everything and gradually add 1 Cup of water. Add a little more if the curd is very thick. The consistency of the batter should be that of thick milk.
Now take a heavy bottom wok/kadhai. Add little oil. When hot, add the besan batter and cook. Keep stirring it as the batter starts thickening. Make sure that lumps are not formed. When the batter thickens and gets cooked properly (a sign when it starts leaving sides like halwa). Switch off the flame.
Keep greased thalis ready and spread a thin layer of batter over thalis, while still hot. If it gets cooled, then it is difficult to spread.
Add grated coconut, green chillies, coriander over the khandvi spread. Cut and fold the Khandvi.
Prepare tadka with mustard, heeng and curry leaves in oil. Pour this tadka over khandvi rolls.
Garnish with some chopped green chillies and fresh chopped coriander leaves.
Yummy 'Khandvi Rolls' are ready to be served. Enjoy with tomato sauce or green chutney or just without any dip. It is delicious in all the ways.

Servings : 3
Ready in : 12-15 Minutes
Special Category : Healthy Food
Recipe Type : Snacks

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.