Photograph of the finished Khandvi

India · Cuộn bột đậu gà Khandvi

Khandvi

40 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 5.6 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 8.5 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Hing powder Hing powder 2 g
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Oil Oil 2 ⅛ tbsp
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Curry leaves Curry leaves 12 leaves
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 0.3 oz
  • Photograph of Shredded coconut Shredded coconut 0.8 oz
  • Photograph of Coriander Coriander 0.4 oz

Method

  1. 1 Beat the besan flour with yogurt, water, turmeric powder, shallots, and salt until smooth, then strain through a sieve.
  2. 2 Simmer the mixture over low heat, stirring constantly for 12 minutes until it thickens and the raw flour smell disappears.
  3. 3 Immediately apply a very thin layer of flour to the stainless steel tray, and let it cool for 5 minutes until the surface is slightly dry.
  4. 4 Cut the dough into long strips, then roll them tightly into small rolls and arrange them on a plate.
  5. 5 Sauté mustard seeds, white sesame seeds, and curry leaves in oil, then drizzle with the sauce, and sprinkle with grated coconut and cilantro.

With an appliance

  • Microwave 34 min

    Replace step 2: rotate the besan mixture at 700 W for 6 minutes, removing and stirring thoroughly every minute until thickened and the raw flour smell is gone; steps 3–5 remain unchanged.

Start cooking