Thursday, November 5, 2009

Bombay Khandvi

Make this amazing snack earlier this week! It turned out just perfect.. Its from a Nita Mehta recipe book I bought last week.. After so many tries, finally managed to make perfect khandvi.. I really love this, and I've even had patra and khandvi for lunch!!

You need:
1/2 cup besan
3/4 cup curds
3/4 cup water
1 pinch of asafoetida
1/4 tsp turmeric powder
1/2 tsp ginger garlic paste
1 green chilli crushed (I used some red chilli powder instead)
Salt to taste
1 tbsp mustard seeds
Some til seeds

Mix the besan, curd and water to a smooth paste. Microwave at 80% power for 4 minutes. I stirred once in between.
Then add the turmeric powder, ginger garlic paste, chillies and salt and microwave on full power for 3 minutes or untill thick. 3 minutes was just perfect for me.
Then, spread very quickly on a greased plastic sheet.. or easier... on a slightly greased steel dinner plate. I use a flat wooden spoon to spread it. It's got to be spread before it starts cooling, else it'll set in the cooking vessel.
You may need 2-3 plates to spread the whole mixture. Let it cool and set. Should take 5 minutes.
Meanwhile, in a small microwavable bowl, heat oil for 2 minutes. Add musturd seeds and heat for 2 minutes. Then add the asafoetida and til seeds and heat for another minute or so until done.
Once the spread mixture is cool, make slices of 1 inch thickness, and fold and roll.. (for a novice.. its like folding normal tissue paper into a toilet roll kind of shape!!)

The tempering can be put on the mixture before rolling or after making the rolls too.. The rolls can be garnished with freshly chopped coriander leaves and fresh grated coconut. (I didn't do that though..)

It was perfect.. hubby's expression said it all!


1 comment:

  1. Dear Naina, read ur interview at EC's blog and so am here. The Khandvis look great, I am personally a great fan of Khandvi, and though people might say it's easy to make it, I feel there's an art behind making good Khandvi. Do drop by whenever time permits.