Khandvi
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 45 min
- Porcje
- 4
- Trudność
- Trudny
- Na porcję
- 227 kcal
Informacja o alergenach: może zawierać mleko, gorczyca i sezam. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 100 ggram flour
- 250 mlyogurt, sour, whisked
- 250 mlwater
- 1 łyżeczkaginger paste
- 0,5 łyżeczkagreen chili paste
- 0,25 łyżeczkaturmeric powder
- 0,75 łyżeczkasalt
tempering
- 2 łyżkaoil
- 1 łyżeczkamustard seed
- 1 łyżeczkasesame seed
- 8 szt.curry leaf
- 0,25 łyżeczkaasafoetida
garnish
- 2 łyżkafresh coconut, grated(opcjonalnie)
- 2 łyżkacilantro, finely chopped
Sprzęt
small pan · large bowl · spatula · knife · whisk · serving platter · heavy-bottomed pan
Sposób przygotowania
Krok po kroku
- 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.
Około 5 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 7 min
- 6
Once set, cut the spread batter into 2-inch wide strips.
Około 2 min
- 7
Carefully roll each strip tightly from one end to the other to form the khandvi rolls.
Około 5 min
Wskazówka kucharza: Be gentle to avoid tearing the delicate rolls.
- 8
Arrange the rolled khandvi on a serving platter.
Około 1 min
- 9
For the tempering, heat the oil in a small pan over medium heat.
Około 1 min
- 10
Add the mustard seeds and let them splutter.
Około 1 min
- 11
Add the sesame seeds, curry leaves, and asafoetida, and sauté for a few seconds until fragrant.
Około 1 min
- 12
Pour the hot tempering evenly over the khandvi rolls.
Około 1 min
- 13
Garnish with grated fresh coconut, if using, and chopped cilantro before serving.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 227,4kcal
- Białko
- 8,4g
- Węglowodany
- 19,1g
- Tłuszcz
- 13,5g
- Błonnik
- 3,5g
- Cukry
- 6g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover khandvi in an airtight container in the refrigerator.
Khandvi is best served at room temperature or slightly warm; do not microwave as it can alter the texture.