Healthyish, Recipes, Vegetarian

Khandvi

I remember how my grandmom would quickly roll Khandvi for me when I’d visit her in summers. This traditional recipe is not only about getting the ingredients right but also the practice required to get the rolls nice and smooth. Though it is one of my favourite dishes, it took me quite a long time to try it at home. But the best part is – even if the rolls are not pretty, they are tasty and relishing.

Ingredients

  • For the batter
  • 1 Cup Gram Flour
  • 2.5 Cup Buttermilk
  • 1/2 Cup Water
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Red Chilli Powder
  • Salt to Taste
  • Chilli-Ginger Paste as per Taste
  • For Tempering and Garnishing
  • 2 Tbsp Oil
  • 1/2 Tsp Mustard Seeds 
  • A Pinch of Asafoetida
  • 1 Tbsp White Sesame Seeds 
  • 2 Red Whole Chillies 
  • 8-9 Curry Leaves 
  • 1 Tbsp Grated Coconut 
  • For plating of the rolls 
  • Keep 5-6 stainless steel dishes handy and clean 

Preparation

Prep: 5 minutes
Cooking: 25 minutes

  1. For the rolls, add all the ingredients and mix well. It shall form a runny mix. Whisk it well for no lumps of flour to remain. 
  2. Now put the mixture in a non-stick pot and on a low flame. Keep stirring till it becomes a thick paste. The stirring must be continuous to avoid lumps. Make sure the stove is at a close distance as this might take around 12-15 minutes and stirring can be strenuous. Even after the paste thickens, keep stirring.
  3. Spread some batter behind a steel plate and allow it to cool for a few minutes outside under a fan. Meanwhile, keep stirring the remaining batter on the stove.
  4. Check the tester. If the batter is ready to be off the stove, the tester shall roll off the plate smoothly. If the tester doesn’t peel off. Try another tester.
  5. Since the mix has been on heat for some more time already, after trying the first tester, you can go for another tester.
  6. Now put off the gas and spread evenly on plating surfaces (stainless steel dishes/baking trays). Some people use thick plastic sheets or even a clean kitchen platform to spread the batter. (I used steel thalis and baking trays as its easy to wash. Please note that spreading the batter on the back surface shall be easier to spread, cut and roll out. For a lot of years, I did it on the kitchen counter top (granite top) and it comes out great. You get longer even strips. You only need to thoroughly wash the counter before and after).
  7. With the portions that we have taken, it would be good if you have help to spread it on plates, as the paste begins to thicken soon once off the stove. Once all the plates are done, make cutlines with a knife and let it cool.
  8. Make the rolls after 5 minutes of cooling and place in a bowl. Now the khandvi rolls are ready and just need the tempering.
  9. Heat some oil and add mustard seeds, curry leaves, asafoetida, red chillies and sesame seeds in this order. Then pour it all over the rolls.
  10. Garnish with coriander and coconut gratings and relish!

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Dhara Shah

I am not quite sure when my interest in cooking grew as a child. I remember how keen my mother was to teach me how to make round fluffy phulkas and a basic meal. She is an amazing cook and I grew up seeing her make a lot of different food, even more than what is cooked in a traditional Gujrati home. I think most of my intuitive skills come from her and the tips she passed on to me. An architect by profession, while studying design, I made friends who were well-travelled and got introduced to global food. Then my own adventure and experiments with food began. I love to travel and tasting new cuisines while at it. Food for me has always been a means of connection and love. While I have always found the time to cook, the lockdown made me take pictures and actively share recipes of the food I make. Today I aspire not only to cook but to plate beautifully because nothing makes me happier than a beautiful plate of food.