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Falahari Khandvi
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A picture of Falahari Khandvi.

Falahari Khandvi

Sanchita Mittal
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.

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

Read more

Falahari Khandvi

Sanchita Mittal
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.

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

Read more
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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
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Saved
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Steps

15 minutes
  1. 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.

    A picture of step 1 of Falahari Khandvi.
  2. 2

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

    A picture of step 2 of Falahari Khandvi.
  3. 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.

    A picture of step 3 of Falahari Khandvi.
  4. 4

    Wait for a few seconds.

    A picture of step 4 of Falahari Khandvi.
  5. 5

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

    A picture of step 5 of Falahari Khandvi.
  6. 6

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

    A picture of step 6 of Falahari Khandvi.
  7. 7

    Place the khandvis on a serving plate.

    A picture of step 7 of Falahari Khandvi.
  8. 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. 9

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

    A picture of step 9 of Falahari Khandvi.
  10. 10

    Enjoy

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Sanchita Mittal
Sanchita Mittal @sm_thechef
on August 14, 2017 18:29
Delhi
My Facebook page https://m.facebook.com/search/top/?q=sanchita%27s%20kitchen&tsid=0.29509491374590113&source=result
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