Falahari Khandvi

Name: Falahari Khandvi
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup singhara aata(dry chestnut) flour; 1/4 th cup rajgira flour; 2 tsp ginger-chilli paste; to taste Rock Salt; 1 cup curd; For tempering; 1 tbsp oil/ghee; 1/4 th tsp small mustard seeds; 1/2 tsp melon seeds/meengi; 1 tsp sesame seeds (til); For the garnish; 2 tbsp finely chopped coriander; 2 tbsp freshly grated coconut, optional

Sanchita Mittal @sm_thechef

Delhi

#Janmashtami
This is a falahari version of khandvi prepared from water chestnut flour and rajgira flour.
Its a must try delicious recipe.

Sanchita Mittal @sm_thechef

Delhi

#Janmashtami
This is a falahari version of khandvi prepared from water chestnut flour and rajgira flour.
Its a must try delicious recipe.

Saved

Ingredients

15 minutes

4 servings

1 cupsinghara aata(dry chestnut) flour
1/4th cup rajgira flour
2 tspginger-chilli paste
to tasteRock Salt
1 cupcurd
For tempering
1 tbspoil/ghee
1/4th tsp small mustard seeds
1/2 tspmelon seeds/meengi
1 tspsesame seeds (til)
For the garnish
2 tbspfinely chopped coriander
2 tbspfreshly grated coconut, optional

Saved

Steps

15 minutes

1

Combine the singhara flour, rajgira flour, ginger-green chilli paste, rock salt, curd and 1½ cups of water together in a deep pan and mix well, so that no lumps remain.
2

Cook on a slow flame, while stirring continuously, till the mixture becomes thick and somewhat sticky.
3

Spread a spoonful of the batter evenly to make a thin uniform layer using a spatula while the mixture is still hot on the slightly warm thali.
4

Wait for a few seconds.
5

When cool make longitudinal cuts/lines with the help of a knife at about 1 1/2 inch distance
6

Now roll up the khandvis one by one with the help of your fingers.
7

Place the khandvis on a serving plate.
8

For the tempering, heat the oil in a small non-stick pan and add the rai, sesame seeds. When the seeds crackle, switch of the flame.
9

Pour the tempering over the khandvis. Garnish with coconut and coriander and serve with green chutney.
10

Enjoy