SnackAppetizer

Khandvi

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

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Moeilijk
Per portie: 227 kcal

VegetarischGlutenvrij

Allergeneninformatie: kan melk, mosterd en sesam bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

100 ggram flour
250 mlyogurt, sour, whisked
250 mlwater
1 tlginger paste
0,5 tlgreen chili paste
0,25 tlturmeric powder
0,75 tlsalt

tempering

2 eloil
1 tlmustard seed
1 tlsesame seed
8 stcurry leaf
0,25 tlasafoetida

garnish

2 elfresh coconut, grated(optioneel)
2 elcilantro, finely chopped

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 7 min
6
Once set, cut the spread batter into 2-inch wide strips.
Ongeveer 2 min
7
Carefully roll each strip tightly from one end to the other to form the khandvi rolls.
Ongeveer 5 min
Tip van de kok: Be gentle to avoid tearing the delicate rolls.
8
Arrange the rolled khandvi on a serving platter.
Ongeveer 1 min
9
For the tempering, heat the oil in a small pan over medium heat.
Ongeveer 1 min
10
Add the mustard seeds and let them splutter.
Ongeveer 1 min
11
Add the sesame seeds, curry leaves, and asafoetida, and sauté for a few seconds until fragrant.
Ongeveer 1 min
12
Pour the hot tempering evenly over the khandvi rolls.
Ongeveer 1 min
13
Garnish with grated fresh coconut, if using, and chopped cilantro before serving.
Ongeveer 1 min

Per portie

Voedingswaarden

71%Score

Calorieën: 227,4kcal
Eiwit: 8,4g
Koolhydraten: 19,1g
Vet: 13,5g
Vezels: 3,5g
Suiker: 6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover khandvi in an airtight container in the refrigerator.

Opwarmen

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