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Indian recipes and culinary adventures

Khandvi with a Kick: A Mustardy Twist on a Classic Snack!

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Chef Curry Do’pyaza

Khandvi with a Kick: A Mustardy Twist on a Classic Snack!

Namaste and Kem Chho, my lovely foodies! Chef Curry Do’pyaza here, back in your kitchens and ready to spice things up! Today, we’re diving into a delightful dish that’s light, flavorful, and oh-so-satisfying: Khandvi with a zesty Mustard Seed twist!

Khandvi, also known as Patuli, is a beloved snack in Gujarati and Maharashtrian households. You’ll often find this melt-in-your-mouth treat gracing tables during festivals like Diwali, weddings, or even just a cozy Sunday afternoon chai session with family. It’s a sign of good times and shared joy, a delicious symbol of togetherness.

A Little Khandvi History

This delicate, rolled snack has a rich history, dating back centuries in the vibrant culinary landscape of Western India. It’s believed to have originated in Gujarat, where it was perfected over generations. Khandvi is a testament to the ingenuity of Indian cooks, who transformed simple ingredients into a culinary masterpiece.

Get Ready to Roll!

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes

What You’ll Need (Ingredients)

  • 1 cup Besan (Gram Flour)
  • 1 cup fresh Dahi (Yogurt) – not too sour!
  • 1 cup Pani (Water)
  • 1 tablespoon Adrak-Lasan paste (Ginger-Garlic Paste)
  • 1 teaspoon Haldi powder (Turmeric Powder)
  • 1/2 teaspoon Hing (Asafoetida)
  • 1 teaspoon Cheeni (Sugar)
  • Salt to taste
  • 2 tablespoons Tel (Oil)
  • 1 teaspoon Rai (Mustard Seeds)
  • 2-3 green chilies, finely chopped
  • 2 tablespoons fresh Dhaniya (Cilantro), chopped for garnish
  • 1 tablespoon grated fresh Nariyal (Coconut), for garnish

Let’s Get Cooking!

  1. Mix it Up: In a large bowl, whisk together the besan, dahi, water, ginger-garlic paste, haldi powder, hing, cheeni, and salt until you have a smooth, lump-free batter. This is crucial for perfectly thin khandvi.
  2. Cook it Low and Slow: Pour the batter into a heavy-bottomed pan. Place it on your gas stove or induction cooktop. Cook over medium-low heat, stirring continuously to prevent sticking. This is where patience comes in!
  3. The Thickening Magic: Keep stirring! The mixture will gradually thicken, becoming like a smooth, glossy paste. This usually takes about 8-10 minutes. You’ll know it’s ready when it easily leaves the sides of the pan and forms a single mass.
  4. The Test: To check for readiness, spread a small spoonful of the mixture on a clean plate. Let it cool for a minute. If you can easily roll it up without it sticking, it’s ready! If not, cook for another minute or two, stirring constantly.
  5. Spread the Love: Quickly spread the hot mixture thinly and evenly on a greased surface. You can use the back of a large baking sheet, a clean kitchen counter, or even the back of a large steel plate. Work quickly, as it sets fast!
  6. Cool and Cut: Let the spread mixture cool completely. This will take about 5-10 minutes. Once cooled, cut it into long, even strips (about 1 inch wide).
  7. Roll ’em Up!: Carefully roll each strip tightly, starting from one end. Arrange the rolls on a serving plate.
  8. Mustard Seed Tadka (Tempering): Heat the oil in a small pan. Add the mustard seeds and let them splutter. Add the chopped green chilies and sauté for a few seconds.
  9. Pour and Garnish: Pour the mustard seed tempering evenly over the rolled khandvi. Garnish with fresh cilantro and grated coconut.

Chef Curry’s Top Tips for Khandvi Perfection

  • Lump-Free Batter: A smooth batter is key. Use a whisk and strain the batter if needed.
  • Patience is a Virtue: Cooking the batter on low heat ensures it cooks evenly and doesn’t burn.
  • Thin is In: Spread the mixture as thinly as possible for the best texture.
  • Don’t Overcook: Overcooked khandvi will be dry and brittle.

Khandvi Your Way: Cooking Options

  • Gas Stove/Induction Cooktop: The traditional method, offering precise control over the heat.
  • Microwave: While not ideal, you can microwave the batter in short bursts (1-2 minutes), stirring in between, until it thickens. Be careful not to overcook!
  • Slow Cooker/Crockpot: Not recommended for this recipe, as it requires constant stirring and quick setting.

Nutritional Nuggets (Approximate values per serving)

  • Calories: 150-200
  • Protein: 5-7 grams
  • Carbohydrates: 15-20 grams
  • Fat: 8-12 grams

(These values can vary based on ingredient quantities and serving size.)

Serving Suggestions

  • Enjoy Khandvi as a light snack or appetizer.
  • Serve it with a side of green chutney or tamarind chutney for an extra burst of flavor.
  • Pair it with a hot cup of chai for the ultimate comfort food experience.

Your Turn to Cook!

Now, it’s your turn to create this delicious Khandvi with Mustard Seeds in your own kitchen. It’s a delightful dish that’s sure to impress your family and friends. So, gather your ingredients, put on your apron, and let’s get cooking! Share your culinary creations with your loved ones, and let the flavors of India fill your home with joy. Happy cooking, my friends!