Khandvi Recipe..Made in microwave

Most of my friends call me a Fraud Punjabi 😛 and rightly so. For starters I don’t really know the language, can’t really eat and talk as much as they do and have a genuine preference for non Punjabi cuisine. Not taking away the fact that Punjabi food and people both are pretty great, I was just probably born in the wrong house. 😉

I absolutely love Guajarati food as you can judge from my previous posts. Just in case you missed it, here are some of my favorites – Cabbage Muthia, Kutchi Dabeli and Aam Ka Chunda.

For today’s post I am making some delicious Khandvi. Its a famous Guajarati appetizer made with chickpea flour and yogurt. It has very mild flavor and is really light and healthy. A little tricky to make but once you get it right, you cant stop making it. Thanks to Shital’s Kitchen for a fabulous recipe. This one is made in a microwave and is so much easier than the traditional stove top method. I am so glad I finally got it right and would surely be making it again soon for my next get together.

Here is my adaption of her recipe

Ingredients:

Besan or Chickpea flour – 1 cup

Yogurt – 1 cup

Water – 1.5 cups

Turmeric Powder – 1/4 tsp

Asafoetida or Hing – a pinch

Salt to taste

Oil – 1 tbsp.

Mustard Seeds – 1 tsp

Sesame Seeds – 1 tsp

Green chilies – 2, slit

Curry Leaves – 5 or 6

Grated Coconut – 1 tbsp

Chopped Cilantro – for garnish

Procedure:

1. In a microwave safe bowl, mix together the besan, yogurt, water, salt, turmeric powder and hing and make a smooth paste.
2. Microwave this uncovered at 100% power for 2 minutes. My microwave power is 1100 watts.
3. Take out the bowl and give it a good stir and microwave it again uncovered for 2 more minutes.
4. Stir it again and repeat it for another 2 minutes. We have microwaved for a total of 6 minutes now. You can either use a hand whisk to smooth it out or use a hand blender.
5. While that is happening, wipe clean a kitchen counter and lightly grease it with oil. You can also use the back of a plate or aluminum foils for the same.
6. After microwaving the mixture, mix everything well to get a smooth paste. Now take a little bit of the mixture and spread it out on your greased surface or plate and let it cool for a few minutes. Check to see if you can roll it like a cylinder. If yes, the mixture is ready. If not, microwave it for another minute and repeat the test.
7. Once your mixture is ready, spread it quickly on the greased surface making sure its not very thick and is smooth and even. This step needs to be done quickly to avoid getting the besan mixture cold.
8. If you would like to make stuffed Khandvi, you can sprinkle some coconut or chopped cilantro while its cooling down.
9. After 5 minutes, cut one inch strips and roll it like a cylinder. Keep aside on a platter.
10. To make tempering, heat the oil and add mustard seeds. Once they crackle, add in the green chilies and curry leaves. Mix in the sesame seeds and let it all cook for a minute.
11. Turn off the gas and pour this tempering over the rolled Khandvi.
12. Finally, garnish with some chopped cilantro and grated coconut. Serve with your favorite chutney or enjoy as it is.

The best thing is that Khandvi can also be pre-made and served at room temperature which makes this a perfect make ahead appetizer.

Do give this a try and let me know if you like it.

Thanks for stopping by. I hope to see you again soon.

Love,

Ritu. 🙂