Khandvi Recipe with Tips | खांडवी बनाने का आसान तरीका | Chef Sanjyot Keer

Full written recipe for Khandvi
Prep time: 10 minutes
Cooking time: 30-35 minutes
Serves: 3-4 people
Ingredients:
SOUR CURD | खट्टा दही 1 CUP
GRAM FLOUR | बेसन 1 CUP
GINGER CHILLI PASTE | अदरक और मिर्च की पेस्ट OF 2 INCH GINGER & 2 GREEN CHILLIES
SALT | नमक TO TASTE
SUGAR | शक्कर 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
WATER | पानी 2 CUPS
Tempering
OIL | तेल 2-3 TBSP
MUSTARD SEEDS | राई 1/2 TSP
GREEN CHILLI | हरी मिर्च 1-2 NOS. (CHOPPED)
ASAFOETIDA | हींग A PINCH
WHITE SESAME SEEDS | सफेद तिल 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 8-10 NOS.
Garnish
FRESH COCONUT | नारियल
FRESH CORIANDER | हरा धनिया
Method:
In a bowl add the sour curd, gram flour, ginger chilli paste, salt, sugar & turmeric powder, whisk it well using a whisk so that no lumps remain.
Further add the water & mix well again to form a liquidy batter, then strain & pour the batter into a nonstick pan & cook over low heat until it becomes thick & achieves a slight shine, this process will take 20 minutes, make sure you keep stirring the batter continuously.
Once cooked place some portion of the batter onto the backside of a tray or a plate, cover the pan to keep the remaining batter hot, then using a scrapper or a spatula spread the batter on the surface into a thin sheet & as evenly as possible, spread the remaining batter on other plates similarly & let it cool down for 10 minutes.
Once cooled, make cuts of 2-3 inches & then roll the khandvi from one end to the other, roll all the other khandvis similarly, you can keep the thickness of the khandvi as per your preference.
To make the tadka, set a pan over high heat & once it gets hot add in the oil & let the oil heat up as well.
Add in all the remaining ingredients of the tadka stir briefly & pour the tadka over the khandvis.
Your delicious khandvi is ready, garnish with fresh coriander & fresh desiccated coconut & serve.
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Intro 0:00
Batter 0:34
Layering 2:22
Cut & roll 5:20
Tadka 6:01
Plating 6:31
Outro 7:10