How To Make Khandvi At Home In Hindi | गुजराती खांडवी बनाने की आसान विधि | Quick Easy Khandvi Recipe
#khandvi #khandvirecipe #chefajaychopra
Khandvi 3 types
Ingredients
Besan 2 cups
Curd 2 cups
Water 4 cups
Ginger 1 inch
Green chilli 2-3 pcs
Salt 1 tbsp
Plain khandvi
Khandvi mixture 2 cups
Turmeric powder 1 tbsp
Oil 1 tbsp
Fresh coconut grated 2 tbsp
Coriander chopped 1 tbsp
Schezwan khandvi
Khandvi mixture 2 cups
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Red chilli sauce 1 tbsp
Oil 1 tbsp
Fresh coconut grated 2 tbsp
Coriander chopped 1 tbsp
Palak khandvi
Khandvi mixture 2 cups
Plaka puree (blanched) 2 tbsp
Oil 1 tbsp
Fresh coconut grated 2 tbsp
Coriander chopped 1 tbsp
For tempering
Oil 2 tbsp
Mustard seeds 1 tbsp
Curry leaves 10-12 pcs
Green chilli chopped 1 tbsp
Sesame seeds ½ tbsp
Method
In a bowl, add besan, curd, water and whisk it. Make sure it has no lumps.
In a mortar and pestle, add green chilli, ginger and pound it. Add some water and make a paste.
Then add salt, ginger & green chilli paste to the khandvi mixture and mix it.
Now, strain the mixture and divide it into 3 parts.
Plain khandvi
In the khandvi mixture, add turmeric powder and mix it.
Take a pan, add the mixture and turn on the flame.
Cook it in a high to medium flame, keep stirring it continuously.
Once the mixture starts to leave the edges and reaches the boiling stages, the mixture is ready to spread.
On a flat surface, apply some oil, take the mixture and spread it to a flat thin sheet.
Allow it to set for 2-3 minutes. Then add spread grated fresh coconut, chopped coriander and cut it into 2 inch strips.
Now, roll it into a cylindrical shape and transfer it to a plate.
Heat oil in a pan, add mustard seeds, curry leaves, white sesame seeds and let it crackle.
Pour this tempering over the khandvi.
Khandvi is ready to serve.
Schezwan khandvi
In the khandvi mixture, add turmeric powder, red chilli powder, red chilli sauce and mix it.
Take a pan, add the mixture and turn on the flame.
Cook it in a high to medium flame, keep stirring it continuously.
Once the mixture starts to leave the edges and reaches the boiling stages, the mixture is ready to spread.
On a flat surface, apply some oil, take the mixture and spread it to a flat thin sheet.
Allow it to set for 2-3 minutes. Then add spread grated fresh coconut, chopped coriander and cut it into 2 inch strips.
Now, roll it into a cylindrical shape and transfer it to a plate.
Heat oil in a pan, add mustard seeds, curry leaves, white sesame seeds and let it crackle.
Pour this tempering over the khandvi.
Khandvi is ready to serve.
Palak khandvi
In the khandvi mixture, add blanched palak puree and mix it.
Take a pan, add the mixture and turn on the flame.
Cook it in a high to medium flame, keep stirring it continuously.
Once the mixture starts to leave the edges and reaches the boiling stages, the mixture is ready to spread.
On a flat surface, apply some oil, take the mixture and spread it to a flat thin sheet.
Allow it to set for 2-3 minutes. Then add spread grated fresh coconut, chopped coriander and cut it into 2 inch strips.
Now, roll it into a cylindrical shape and transfer it to a plate.
Heat oil in a pan, add mustard seeds, curry leaves, white sesame seeds and let it crackle.
Pour this tempering over the khandvi.
Khandvi is ready to serve.
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