Introduction:

 

Namaste! I'm Ajay Chopra, and I'm delighted to share with you a culinary adventure filled with flavors and innovation. Today, we're diving into the world of Khandvi, but with a twist! We're taking this beloved Gujarati delicacy and giving it an upgrade with three unique flavors: Spinach Khandvi, Schezwan Khandvi, and the classic Khandvi. Let me take you through a journey of taste and technique as we explore the art of making these delightful treats.

 

---

 

 

3 types of Recipes for Khandvi:

 

Ingredients of Khandvi (Plain, Schezwan, and Palak)

 

For Khandvi Mixture:

• 2 cups Besan (chickpea flour)
• 2 cups Curd (yogurt)
• 4 cups Water
• 1 inch Ginger
• 2-3 Green chilies
• 1 tbsp Salt

For Plain Khandvi:

• Khandvi mixture (from above)
• 1 tbsp Turmeric powder
• 1 tbsp Oil
• 2 tbsp Fresh coconut (grated)
• 1 tbsp Coriander (chopped)

For Schezwan Khandvi:

• Khandvi mixture (from above)
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tbsp Red chili sauce
• 1 tbsp Oil
• 2 tbsp Fresh coconut (grated)
• 1 tbsp Coriander (chopped)

For Palak Khandvi:

• Khandvi mixture (from above)
• 2 tbsp Palak puree (blanched spinach)
• 1 tbsp Oil
• 2 tbsp Fresh coconut (grated)
• 1 tbsp Coriander (chopped)

For Tempering:

• 2 tbsp Oil
• 1 tbsp Mustard seeds
• 10-12 Curry leaves
• 1 tbsp Green chilies (chopped)
• ½ tbsp Sesame seeds

 

Instructions:

 

Prepare the Khandvi Mixture:

1. Mix Ingredients:
   In a bowl, whisk together besan, curd, and water until smooth. Make sure there are no lumps in the mixture.

2. Prepare the Paste:
   Grind ginger and green chilies into a paste using a mortar and pestle. Add this paste to the khandvi mixture along with salt. Mix well.

3. Strain the Mixture:
   Strain the mixture to remove any lumps and divide it into three equal parts for the variations.

 

Plain Khandvi:

1. Add Spices:
   To one part of the khandvi mixture, add turmeric powder and mix well.

2. Cook the Mixture:
   Heat oil in a pan, add the turmeric-spiced mixture, and cook on high to medium flame, stirring continuously. The mixture will thicken and begin to leave the edges of the pan.

3. Spread the Mixture:
   Once thickened, spread it evenly onto a flat surface greased with oil.

4. Roll and Garnish:
   Allow the mixture to cool for 2-3 minutes, then sprinkle grated coconut and chopped coriander. Cut into 2-inch strips and roll each strip into cylindrical shapes.

5. Temper the Khandvi:
   In a separate pan, heat oil for tempering. Add mustard seeds, curry leaves, and sesame seeds. Let them crackle, then pour this tempering over the khandvi rolls.
   Your Plain Khandvi is ready to serve!

6. 

 

Schezwan Khandvi:

1. Add Schezwan Spices:
   To another part of the khandvi mixture, add turmeric powder, red chili powder, and red chili sauce. Mix well.

2. Cook the Mixture:
   Follow the same process of cooking the mixture on medium heat while stirring continuously until it thickens.

3. Spread, Roll, and Temper:
   Spread the mixture on an oiled surface, allow it to cool, and then roll it into cylinders after sprinkling with coconut and coriander.
   Temper with mustard seeds, curry leaves, and sesame seeds.
   Your Schezwan Khandvi is ready to serve!

4. 

 

Palak Khandvi:

1. Add Palak Puree:
   To the final part of the khandvi mixture, add blanched spinach puree (palak puree) and mix well.

2. Cook and Roll:
   Cook the mixture as you did for the other variations until it thickens and leaves the edges of the pan. Spread, cool, and roll.

3. Temper:
   Prepare the tempering as before and pour it over the palak khandvi rolls.
   Your Palak Khandvi is ready to serve!

4. 

 

 

 

---

 

 

About the Recipe:

 

Khandvi, a traditional Gujarati snack, has been reinvented with a burst of creativity in three exciting flavors. Each variation offers a distinct taste and texture, making it a versatile and delightful addition to any meal or snack time. Whether you're craving the freshness of spinach, the spicy kick of Schezwan, or the comforting flavors of the classic version, Khandvi promises to tantalize your taste buds and leave you craving for more. With its silky-smooth texture and harmonious blend of spices, Khandvi is a testament to the rich culinary heritage of Gujarat.

 

 

Cooking Tips:

 

1. Perfect Measurement: Ensure the right proportions of besan, curd, and water for a flawless Khandvi texture.
2. Strain the Mixture: Strain the besan-curd mixture to remove any lumps and ensure a smooth consistency.
3. Cooking Technique: Start cooking the mixture in a cold pan and continuously stir to prevent lumps and achieve a smooth texture.
4. Consistency Check: Look for bubbles and observe if the mixture leaves the pan easily to determine when it's cooked.
5. Oil the Thali: Generously oil the thali to prevent the Khandvi from sticking and ensure easy removal after spreading.

 

 

Pairing Guide:

 

• Chutneys: Serve Khandvi with tangy green chutney, zesty Schezwan sauce, or creamy yogurt dip for added flavor.
• Tea or Coffee: Enjoy Khandvi as a delightful snack with your favorite cup of tea or coffee for a comforting treat.
• Salads: Pair Khandvi with a fresh vegetable salad for a light and refreshing meal option.
• Other Gujarati Delicacies: Serve Khandvi alongside other Gujarati favorites like Dhokla, Fafda, or Thepla for a wholesome Gujarati meal experience.

 

---

 

 

10 Frequently Asked Questions about Khandvi:

 

1. What is Khandvi?

   • Khandvi is a traditional Gujarati snack made from besan (gram flour) and yogurt, seasoned with spices and rolled into thin, silky sheets.

2. Can I make Khandvi without curd?

   • Curd is an essential ingredient in Khandvi as it lends a tangy flavor and helps in achieving the desired texture. Substitutes may alter the taste and consistency of the dish.

3. How long does it take to cook Khandvi?

   • Cooking time may vary depending on factors like the thickness of the mixture and the cooking temperature. On average, it takes about 6-7 minutes to cook Khandvi.

4. Can I make Khandvi ahead of time?

   • Yes, Khandvi can be prepared in advance and stored in the refrigerator for up to 2-3 days. Reheat gently before serving for the best taste and texture.

5. Is Khandvi gluten-free?

   • Yes, Khandvi is gluten-free as it is made from besan (gram flour), which is naturally gluten-free.

6. How thin should I spread the Khandvi mixture?

   • Aim for a thin, even layer of the Khandvi mixture on the greased thali to achieve delicate and smooth rolls.

7. Can I freeze Khandvi?

   • It's not recommended to freeze Khandvi as it may alter the texture and make it soggy upon thawing.

8. What are the health benefits of Khandvi?

   • Khandvi is a nutritious snack rich in protein, fiber, and essential nutrients. It is also low in calories and cholesterol, making it a healthy option for snacking.

9. Can I customize the flavors of Khandvi?

   • Absolutely! You can experiment with various flavors like spinach, Schezwan, or even add herbs and spices of your choice to create your unique twist on this traditional dish.

10. What should I do if my Khandvi mixture becomes too thick?

    • If the mixture becomes too thick while cooking, add a splash of water and continue stirring until you achieve the desired consistency.

 

With these tips and answers, you're all set to master the art of making delicious Khandvi at home. Enjoy the culinary journey and savor the flavors of Gujarat!

 

---