Khandavi
Equipment
- Baking Pan
- Flat tray
- Bowl
- Kadhai
- Wok
- Rolling Pin
- Frying Pan
- Skillet
Ingredients
- Vegetable oil for greasing
- 100 g Gram (Chickpea) flour (2/3 cup)
- 250 g Natural (plain) yoghurt (1 cup)
- 1 teaspoon Ginger Paste
- 1/4 teaspoon Turmeric ground
- 1 teaspoon Green chili paste
- Chili powder to taste
- Salt
For the tempering
- 1 tablespoon Vegetable oil
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Asafoetida
- 2 Red chilies dried
- 1 teaspoon Sesame seeds
- 1 tablespoon Curry leaves
Instructions
- Oil a flat tray (baking pan) and set aside.
- Put the gram flour, yoghurt, ginger paste, turmeric, green chili paste, chili powder, and 250ml / 8fl oz (1 cup) water in a bowl. Season with salt and stir until it is a smooth paste.
- Pour the mixture into a kadhai or wok and cook for about 10 minutes, or until it is thick in consistency, then spread the mixture evenly over the prepared tray (pan) and allow to set.
- When the mixture has been set, use a rolling pin to roll from one end to another, then cut it into 3-cm / 1 1/4-inch pieces and set aside.
- Heat the oil for the tempering in a small, heavy-based frying pan (skillet), add all the tempering ingredients, and stir-fry for 1-2 minutes or until the spices smell fragrant.
- Pour the spice mixture over the gram flour pieces and serve.
Video
Nutrition
Serving: 4gSodium: 57mgCalcium: 133mgVitamin C: 181mgVitamin A: 573IUSugar: 7gFiber: 4gPotassium: 404mgCholesterol: 8mgCalories: 188kcalSaturated Fat: 4gFat: 8gProtein: 9gCarbohydrates: 21gIron: 2mg
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