SnackAppetizer

Khandvi

Name: Khandvi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 porsjoner
Cuisine: indian
Ingredients: 100 g gram flour; 250 ml yogurt sour, whisked; 250 ml water; 1 ts ginger paste; 0,5 ts green chili paste; 0,25 ts turmeric powder; 0,75 ts salt; 2 ss oil; 1 ts mustard seed; 1 ts sesame seed; 8 stk. curry leaf; 0,25 ts asafoetida; 2 ss fresh coconut grated (valgfritt); 2 ss cilantro finely chopped

Khandvi is a savory snack made from gram flour and yogurt, typically seasoned with mustard seeds, curry leaves, and sometimes fresh coconut. These delicate, melt-in-your-mouth rolls are a popular Gujarati delicacy, known for their smooth texture and tangy flavor. It's a light and flavorful option for a snack or appetizer.

En original oppskrift av Forkin

Total tid: 45 min
Porsjoner: 4
Vanskelighetsgrad: Vanskelig
Per porsjon: 227 kcal

VegetariskGlutenfri

Allergeninformasjon: kan inneholde melk, sennep og sesam. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

100 ggram flour
250 mlyogurt, sour, whisked
250 mlwater
1 tsginger paste
0,5 tsgreen chili paste
0,25 tsturmeric powder
0,75 tssalt

tempering

2 ssoil
1 tsmustard seed
1 tssesame seed
8 stk.curry leaf
0,25 tsasafoetida

garnish

2 ssfresh coconut, grated(valgfritt)
2 sscilantro, finely chopped

Utstyr

small pan · large bowl · spatula · knife · whisk · serving platter · heavy-bottomed pan

Fremgangsmåte

Trinn for trinn

1
In a large bowl, whisk together the gram flour, yogurt, water, ginger paste, green chili paste, turmeric powder, and salt until there are no lumps.
Omtrent 5 min
Kokkens tips: Ensure the batter is very smooth to prevent lumps in the final product.
2
Pour the batter into a heavy-bottomed pan and cook over medium-low heat, stirring continuously to prevent sticking and burning.
Omtrent 10 min
Kokkens tips: Stirring constantly is crucial for a smooth batter and to avoid lumps.
3
Continue cooking until the mixture thickens considerably and starts to leave the sides of the pan, forming a dough-like consistency. This can take 8-10 minutes.
Kokkens tips: To test if it's ready, spread a small amount on a greased plate; it should set within a minute without sticking.
4
Quickly spread thin layers of the hot batter onto the back of greased plates, a clean countertop, or large cutting boards using a spatula or knife.
Omtrent 5 min
Kokkens tips: Work quickly as the batter sets fast. Aim for very thin, even layers.
5
Allow the layers to cool and set for 5-7 minutes until firm.
Omtrent 7 min
6
Once set, cut the spread batter into 2-inch wide strips.
Omtrent 2 min
7
Carefully roll each strip tightly from one end to the other to form the khandvi rolls.
Omtrent 5 min
Kokkens tips: Be gentle to avoid tearing the delicate rolls.
8
Arrange the rolled khandvi on a serving platter.
Omtrent 1 min
9
For the tempering, heat the oil in a small pan over medium heat.
Omtrent 1 min
10
Add the mustard seeds and let them splutter.
Omtrent 1 min
11
Add the sesame seeds, curry leaves, and asafoetida, and sauté for a few seconds until fragrant.
Omtrent 1 min
12
Pour the hot tempering evenly over the khandvi rolls.
Omtrent 1 min
13
Garnish with grated fresh coconut, if using, and chopped cilantro before serving.
Omtrent 1 min

Per porsjon

Næringsinnhold

71%Poengsum

Kalorier: 227,4kcal
Protein: 8,4g
Karbohydrater: 19,1g
Fett: 13,5g
Fiber: 3,5g
Sukker: 6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover khandvi in an airtight container in the refrigerator.

Oppvarming

Khandvi is best served at room temperature or slightly warm; do not microwave as it can alter the texture.