Khandvi for ICC

For this month's Indian Cooking Challenge (ICC), Valli chose Khandvi, a Gujarati delicacy. This was truly a challenge for me since I've never tasted Khandvi before and looking at the recipe it seemed that it required quite a bit of expertise and practice to make them. Valli us to use either one of two recipes by Lataji or by Anupama Krishnamurthy. I ended up using both: Quantities from Lataji and technique from Anupama. Thank you all for the recipes.

Here's how I made my Khandvi:

Ingredients:

Besan (Chickpea flour) - 1/3 cup

Yogurt (sour) - 1/3 cup, beaten

Water - 1 cup

Turmeric - pinch

Ginger + Green chili paste - 1tbsp

Asafoetida (Hing) - pinch

Salt - to taste

Coriander leaves - 2tsp

Grated coconut - 1tsp

For Tempering:

Mustard Seeds - 1/2 tsp

Sesame seeds - 1/2 tsp

Method:

• Grease the back of a steel plate and keep ready.
• In a small bowl, combine besan with yogurt, water, salt, hing, turmeric and ginger+green chili paste. Using a hand mixer, blend the ingredients to form a homogeneous mixture.
• Heat 1tbsp oil in a non-stick pan, add the besan mixture and cook stirring constantly on medium-low flame. Cook until the mixture comes together and starts to leave the sides of the pan. (It took me about 20 minutes to get the right texture, I might have been over cautious and cooked on super low flame,).
• Once the mixture is ready, pour it onto the prepared plate and spread out to form a circle.
• Cut the mixture into strips and roll. Keep them on a serving plate.
• For the tempering: heat 1tsp oil in a small pan, and add mustard & sesame seeds. Once the seeds start to sputter, pour over Khandvi.
• Garnish with coriander leaves and grated coconut. Serve immediately.

I have to say that my Khandvi's were not very successful. I had trouble rolling them and they started to break apart. But the taste was awesome, so I'll probably try to make them again with better results (hopefully). Thanks for introducing yet another yummy dish Valli.