Khandwi in pressure cooker

Name: Khandwi in pressure cooker
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup fine besan/ chickpea flour; 2+ 0.5 cups buttermilk; 1/4 tsp turmeric powder; to taste Salt; 1 tsp Ginger garlic chilli paste sieved; 1 Pinch ful Asafoetida; 2 tbsp Oil for spreading; For tempering; 2 tbsp Oil; 1 tsp Mustard seeds and cumin seeds; 6-8 Curry leaves; 1/2 tsp Sesame seeds; 1 pinch ful Asafoetida; 1/4 tsp Red chilli; 1 tbsp Coriander chopped

Khyati Dhaval Chauhan @the_veggie_vogue

Gujarat

#technique1
#post1
Khandwi is one the most favorite Gujju snacks. The only thing which cause hazzle is making and constant stirring of batter. Here I have solved the problem and presented recipe of making it in pressure cooker. Which is quite easy and quick. So let's make it.

Khyati Dhaval Chauhan @the_veggie_vogue

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Ingredients

30 mins

4 servings

1 cupfine besan/ chickpea flour
2+ 0.5 cups buttermilk
1/4 tspturmeric powder
to tasteSalt
1 tspGinger garlic chilli paste sieved
1 Pinch ful Asafoetida
2 tbspOil for spreading
For tempering
2 tbspOil
1 tspMustard seeds and cumin seeds
6-8Curry leaves
1/2 tspSesame seeds
1 pinch fulAsafoetida
1/4 tspRed chilli
1 tbspCoriander chopped

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Steps

30 mins

1

In a vessel combine chickpea flour, salt, ginger garlic chilli paste, asafoetida, turmeric powder. And mix well to make lump free mixture.
2

Pressure cook for 3 whistles. Open and spread hot thick batter on clean hygenic platform of on backside of plate immediately. With spreader apply oil on spreaded khandwi.
3

Cut the spread into strips and with the help of knife roll into khandwis.
4

Arrange on serving plate. Heat oil for tempering. Add mustard cumin seeds, sesame seeds and asafoetida. Add Curry leaves and pour the mixture on khandwi. Sprinkle chilli powder.