Gujarati Khandvi

Name: Gujarati Khandvi
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup Besan; 1 tbsp Ginger - chilli paste; 1/4 tbsp Turmeric; to taste salt; 2 cups Buttermilk; 4 tbsp Coconut grated; 4 tbsp Coriander leaves finely chopped; For Tempering :—; 3 tsp oil; 1 tsp Mustard seeds; 1 tsp Sesame seeds; as needed Curry leaves Broken few; Pinch asafoetida

Smruti Rana @smrutiskitchen

Vadodra

#comfort
Khandvi or Paturi is a savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of Besan and buttermilk.

Smruti Rana @smrutiskitchen

Vadodra

#comfort
Khandvi or Paturi is a savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of Besan and buttermilk.

Saved

Ingredients

20 minutes

3-4 servings

1 cupBesan
1 tbspGinger - chilli paste
1/4 tbspTurmeric
to tastesalt
2 cupsButtermilk
4 tbspCoconut grated
4 tbspCoriander leaves finely chopped
For Tempering :—
3 tspoil
1 tspMustard seeds
1 tspSesame seeds
as neededCurry leaves Broken few
Pinchasafoetida

Saved

Steps

20 minutes

1

Firstly, in a small vessel take sieved besan.
also add ginger-chilli paste, turmeric and salt to taste.
2

Mix well, and add 2 cups of buttermilk.
mix well with a whisk forming a smooth flowing consistency.
3

Now place the vessel into the cooker.
pressure cook for 3 whistles on medium flame.
4

Once the pressure releases, take the vessel out and mix well.
take a spatula of besan paste and spread immediately over the plate.
5

Allow it to cool for 10 minutes.
now, cut into 2 inch size.
and roll tight making sure there are no cracks forming on khandvi.
6

Furthermore, garnish the khanvi with more coconut and coriander leaves.
also prepare the tempering, by heating oil.
7

Add mustard seeds, sesame seeds, curry leaves and hing.
once the tempering splutter, pour it over the khandvi.
8

Finally, gujarati khandvi is ready to serve with hot chai.