SnackAppetizer

Khandvi

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 45 dk.
Porsiyon: 4
Zorluk: Zor
Porsiyon başına: 227 kcal

VejetaryenGlütensiz

Alerjen bilgisi: süt, hardal ve susam içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

100 ggram flour
250 mlyogurt, sour, whisked
250 mlwater
1 çay kaşığıginger paste
0,5 çay kaşığıgreen chili paste
0,25 çay kaşığıturmeric powder
0,75 çay kaşığısalt

tempering

2 yemek kaşığıoil
1 çay kaşığımustard seed
1 çay kaşığısesame seed
8 adetcurry leaf
0,25 çay kaşığıasafoetida

garnish

2 yemek kaşığıfresh coconut, grated(isteğe bağlı)
2 yemek kaşığıcilantro, finely chopped

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

71%Puan

Kalori: 227,4kcal
Protein: 8,4g
Karbonhidrat: 19,1g
Yağ: 13,5g
Lif: 3,5g
Şeker: 6g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover khandvi in an airtight container in the refrigerator.

Yeniden ısıtma

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