Khandvi ~ ICC Cooking challenge January 2011

Khandvi  a delicious gujarati snack that is made from chickpea flour and yoghurt. Tangy and  spicy in taste with a wonderful garnish of coconut and  sesame seeds  makes this snack mouthwatering and delectable .

The ICC cooking challenge  by Srivalli , recipe supplied by Lataji

Ingredients:

Gram flour / Besan - 1/3 cup (heaped)
Curds / Yogurt - 1/3 cup slightly sour, beaten
Water - 1 cup
Salt as per taste
Ginger Green Chilli paste - 2 tsp
Turmeric Powder - 1/4 tsp
Cooking Oil - 3 tbsp

For tempering:

Cooking Oil - 2 tsps
Mustard seeds 1 tsp
Sesame seeds 2 tsps
5-6 curry leaves
1 red dried Chilli

For Garnishing:

Grated Coconut - 2 tbsps
Fresh Coriander Leaves, chopped - 2 tbsps
2 green chillies finely chopped

Method:

1.Oil a flat baking tray  ready before proceeding to cook.
2. In a bowl, take the gram flour, salt, ginger-chilli paste, beaten curds and turmeric and water and mix well.
3.The batter should be of smooth thin batter, free of lumps.
4.Add the  and turmeric powders also at this stage.
5.Heat oil in a thick bottom pan and add the prepared batter.
6.Cook the batter, stirring continuously until well cooked.
7.You can know it is cooked with the batter turns a light brown tinge, glaze from the oil and will not stick to the walls of the pan.
8.The batter should still be in a semi liquid state, tipping more towards solid state.
9.Over cooking will result in a mass that will not spread evenly.
10.Transfer the cooked batter quickly on to the flat greased plate and with the ladle spread the batter to a thin sheet over the surface.
11.This has to be done very fast as the batter will thicken as it cools and become difficult to spread.
12.Using a knife make strips of this sheet. Roll each strip into spirals.
13.Place the khandvi rolls on aserving platter.
14.Heat another pan with oil,  whn hot add mustard and sesame seeds and allow to splutter. When they crackle pour them over the rolled khandvis.
15.Garnish with a generous sprinkling of fresh, grated coconut and chopped coriander leaves and few finely chopped chillies.

NB  -I omitted the sugar and asafetida for health reasons, although they were in the ingredient list.
Verdict- The recipe was simple and easy to follow, however in the process of trying to capture some photos of each process my batter got slightly over cooked and resulted in a little difficulty in spreading. However despite little cracks , khandvis rolled beautifully and tasted wonderful.

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