Gujarati Khandvi, Patudi or Roll Khamani is a delicious farsan from state of Gujarat in India. It is easily available at all farsan shops in Gujarat and it is so popular and delicious that you will find it at many places outside Gujarat too serving Gujarati dishes. It is made using Bengal Gram Flour (Besan), Yoghurt (Dahi or Chaas) and spiced with Green Chillies and Ginger paste. It is made to a lump free mixture and cooked till it is thick and then spread on flat surface to roll it. It is tempered with Mustard Seeds, Oil, desiccated coconut and freshly cut coriander. It just melts in the mouth and you cannot just have enought of this yummy snack! This recipe is medium to difficult but with practice you can make great Patudi. Try this recipe today and enjoy! :)
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Ingredients:
1 Cup Buttermilk/Chaas
1/2 Cup Chickpea Flour/Besan
1/2 Tsp Ginger & Green Chilli paste
1/8 Tsp or Pinch Turmeric Powder
Salt to taste
1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Sesame Seeds
Coriander Leaves for garnish
Freshly Grated Coconut for garnish
Serving: Makes 12-15 Patudi
Preparation Time: 10 mins
Cooking Time: 8-10 mins
*1 Cup=200ml
Method:
1. In a mixing bowl add Buttermilk, Besan/Chickpea Flour. Mix it well, making sure there are no lumps.
2. Add Salt to taste, Turmeric Powder, Green Chillies & Ginger paste. Mix well.
3. Pour the mixture in a pan & then turn on the gas. Cook it on medium flame.
4. Stir the mixture continously till it thickens. It takes about 4-5 minutes for this quantity. Keep on mixing making sure there no lumps.
5. Now test if its cooked by taking some mixture on knife & spreading it on the back of a dish. Give it 10 seconds to cool & if it rolls easily then its cooked. Turn off the gas.
6. Quickly grease the platform area or back of a plate with some oil, where you will spread the mixture.
7. Spread the mixture on the area while its still hot with the help of a sharp spatula. Be quick in spreading the mixture, once it sets it won't spread easily. Spread it as thinly as possible.
8. Then using a knife cut it vertically & if required horizontally too.
9. After its cooled for 5-10 minutes, start making rolls with the help of a knife.
10. Directly shift the Khandavi rolls to the serving plate.
11. For tempering, heat oil in a small pan, add mustard seeds and allow it to crackle.
12. Once it crackles, turn off the gas & add sesame seeds/til/taal.
13. Garnish Khandavi with freshly chopped Coriander leaves & freshly grated coconut.
14. Evenly spread the tempering over the Khandavi.
15. Garnish with some more freshly grated coconut & serve!
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