Khandavi
Prep time:
Cook time:
Total time:
Serves: 6
The chickpea flour is known as besan and the rolls are known as Khandavi. This dish was my mother's specialty. My mother used to make it on special occasions and whenever guests were coming over. She is not able to cook anymore but she has passed on this recipe to many of us. This is not an easy recipe to master. It took several attempts for me to make it right.
Ingredients
- ½ cup chickpea flour (besan)
- ½ cup yogurt (not Greek)
- ¾ cup water
- 1 teaspoon finely minced green chili (jalapeno or serrano)
- 1 teaspoon finely minced ginger
- ¼ teaspoon turmeric
- Pinch of asafetida
- 1 teaspoon salt or to taste
- 3 tablespoons finely chopped cilantro
- 3 tablespoons freshly grated coconut, see Note.
- Oil for brushing on baking sheet
For Tempering (Vaghar):
- 2 tablespoons olive or canola oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- ¼ teaspoon asafetida
- ½ teaspoon chili powder
Directions
- Prepare two large or three medium sized baking sheets for spreading cooked besan. Invert baking sheets and brush them with oil and set them aside. You can also use silicon mat or spread on a stone kitchen counter.
- Whisk together besan, yogurt, water, green chili, ginger, turmeric, asafetida and salt in a medium heavy bottomed sauce pan until smooth.
- Start cooking besan on low heat, stirring constantly to avoid lumps. Cook besan until it is fully cooked (like polenta), about 7 to 10 minutes. Immediately spread besan on to baking sheets in thin layer (like thickness of tortilla).
- Sprinkle two tablespoons each of cilantro and coconut on baking sheets evenly. Make 2 ½ inch cuts evenly on spread batter vertically along the width of baking sheet.
- Gently start rolling khandavi as tight as you can, until all spread batter is gone. This batter will make 12 to 14 khandavi. Arrange khandvi vertically on a casserole dish.
- Prepare Vaghar: In a small heavy bottomed sauce pan, heat oil on medium heat until simmering. Add mustard seeds and let them sizzle, 30 seconds. Add remaining vaghar ingredients and let it cook 10 seconds. Pour over arranged khandvi. Garnish with remaining cilantro and coconut. Serve within few hours of making at room temperature.
Notes
Fresh grated coconut is easily available in Indian grocery stores in frozen section.
Chickpea Flour Fries
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
- ½ cup chickpea flour (besan)
- ½ cup yogurt (not Greek)
- ¾ cup water
- 1 teaspoon finely minced green chili (jalapeno or serrano)
- 1 teaspoon finely minced ginger
- ¼ teaspoon turmeric
- Pinch of asafetida
- 1 teaspoon salt or to taste
- 2 tablespoons finely chopped cilantro
- 2 tablespoons freshly grated coconut
- Oil for brushing on baking sheet
- Neutral oil for frying
For Tempering (Vaghar):
- 2 tablespoons olive or canola oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- ¼ teaspoon asafetida
- ½ teaspoon chili powder
Directions
- Whisk together besan, yogurt, water, green chili, ginger, turmeric, asafetida and salt in a medium heavy bottomed sauce pan until smooth. Brush with oil a small 6 x 10 baking sheet.
- Start cooking besan on low heat, stirring constantly to avoid lumps. Cook besan until it is fully cooked (like polenta), about 7 to 10 minutes. Immediately spread besan on to baking sheet in even layer.
- Transfer the baking sheet to freezer for 2 to 3 hours or overnight in the refrigerator.
- Cut the batter into ½ inch thick fries. Heat oil into a frying pan until hot enough to fry. Fry the fries in 3 to 4 batches until golden brown, about 3 to 4 minutes per batch. Transfer fries to paper towel lined dish or on a wire rack to drain excess oil. Once oil is drained, transfer fries to serving dish or bowl.
- Prepare Vaghar: In a small heavy bottomed sauce pan, heat oil on medium heat until simmering. Add mustard seeds and let them sizzle, 30 seconds. Add remaining vaghar ingredients and let it cook 10 seconds. Pour over the fries. Garnish with cilantro and coconut. Serve warm.