This is the one of famous Gujarati dish. It is also called PATULI or PATUDI in many parts of South Gujarat. Khandvi is very delicate and light snack. It is very easy to make. In Gujarat, home cooks (moms and aunts) make many different kinds of Khandvi, like Stuffed Khandvi, Tum-Tum Khandvi, and Corn Khandvi etc.
Many of my Non-Gujarati friends like it very much and want to make Khandvi at home. This is basic Khandvi, without any fancy ingredients.
-- For Khandvi
- 1 cup Chickpea Flour
- 3 cups Butter Milk, thin
- 1/2 tsp Turmeric
- 2 tsp Green Chili, chopped
- 1/4 tsp Asafetida
- 1 tsp Ginger, grated
- 1 tbsp Lemon Juice
- 1/4 tsp Sugar
- 1 pinch Black Pepper
- Salt to taste
-- For Tadka
- 3 tbsp Oil
- 1 tsp Mustard Seeds
- 1 pinch Asafetida
-- For Garnish
- Grated Coconut
- Toasted Sesame Seeds
- Fresh Cilantro, chopped
1. In bowl, mix chickpea flour, green chili, ginger, salt, asafetida, turmeric, sugar, and black pepper. Mix well.
2. Add butter milk and lemon juice. Mix very well.
3. Add this mixture in non-stick pan on low heat. Stir continuously to avoid lumps.
4. Cook till the mixture does not taste raw and looks like thick paste.
5. Lightly grease reverse side of 3-4 steel plates. Spread paste as thin as possible with big flat spatula.
6. When it's cool, cut into 2" wide stripes. And roll the strips gently.
7. Place rolls in serving plates, sprinkle coconut, sesame seeds, and chopped cilantro.
8. For tempting, heat oil and add mustard seeds. When they crackle, add asafetida and pour tadka to Khandvi.
9. Serve hot.
Tip: If you are unsure if it’s ready to be rolled or not, spread very little amount on plate, let it cool, and if rolled easily, it’s ready.