Khandvi (in Gujarati) or Surali Chya Vadya (in Marathi) is a famous Western Indian dish. It is similar to rolled pasta made from chickpea flour. It is savoured as a snack or as a starter and is extremely popular in Gujarat and North-western Maharashtra. I learned making this beautiful piece of art at one of my friends place; she made it with complete ease and in no time. Today we taking this a step forward and not only making it the authentic way but also with the twist. We make green Khandvi and with feta filling to give this authentic recipe an international look and feel.
Ingredient:
Chickpea flour: 1cup
Spinach puree: 1/2 cup
Water: 11/2 cup
Curd: 1/2 cup
Ginger: 1/2 inch
Green Chilli 2
Turmeric powder: 1/2 teaspoon
Feta cheese: 2 tablespoon
Desiccated coconut: 2 tablespoon
Mustard Oil: 1 tablespoon
Mustard seed: 1 tablespoon
Curry leaves: 7-8 leaves
Whole red chilli: 2 medium
Salt to taste
Method:
1) Take two bowls and put 1/2 cup flour in each. We will work together for both the batters.
2) Add spinach puree and 1/2 cup water to one bowl and 1 cup of water to another bowl.
3) Add 1/4 cup of curd to both of them.
4) Grind the ginger and chilli to make a fine paste. Add it to both the batter.
5) Season it with salt. Add turmeric powder to the batter without spinach.
6) Mix the batter really well without any lumps.
7) Now we work with one batter at a time. Place it on low to medium heat and keep stirring continuously.
8) Batter will start getting thick and gluey. Keep stirring until it starts leaving the surface and still soft and easy to move the spoon.
9) Take a ladle full of cooked batter on a cookie sheet, foil or a clean kitchen top. Using a spatula spread it so that it is very thin - thinner than a crepe. Run the spatula from top to bottom to make it like a big sheet. Set aside to cool for 5 minutes.
10) Sprinkle feta cheese on the spinach sheet and desiccated coconut on the yellow sheet. Using a knife make a cut mark on the sheet to make several strips of about 11/2 inches width and 5 inches in length.
11) Carefully start rolling the strip from one end using a wet hand. Make all the rolls and palce it on the serving dish.
12) Heat some oil with mustard seed, red chili and curry leaves. When mustard seed starts sputtering pour it over the rolls using a spoon.
13) Serve it hot or cold with your favourite drink.
BON APPETIT..
Ingredient:
Chickpea flour: 1cup
Spinach puree: 1/2 cup
Water: 11/2 cup
Curd: 1/2 cup
Ginger: 1/2 inch
Green Chilli 2
Turmeric powder: 1/2 teaspoon
Feta cheese: 2 tablespoon
Desiccated coconut: 2 tablespoon
Mustard Oil: 1 tablespoon
Mustard seed: 1 tablespoon
Curry leaves: 7-8 leaves
Whole red chilli: 2 medium
Salt to taste
Method:
1) Take two bowls and put 1/2 cup flour in each. We will work together for both the batters.
2) Add spinach puree and 1/2 cup water to one bowl and 1 cup of water to another bowl.
3) Add 1/4 cup of curd to both of them.
4) Grind the ginger and chilli to make a fine paste. Add it to both the batter.
5) Season it with salt. Add turmeric powder to the batter without spinach.
6) Mix the batter really well without any lumps.
7) Now we work with one batter at a time. Place it on low to medium heat and keep stirring continuously.
8) Batter will start getting thick and gluey. Keep stirring until it starts leaving the surface and still soft and easy to move the spoon.
9) Take a ladle full of cooked batter on a cookie sheet, foil or a clean kitchen top. Using a spatula spread it so that it is very thin - thinner than a crepe. Run the spatula from top to bottom to make it like a big sheet. Set aside to cool for 5 minutes.
10) Sprinkle feta cheese on the spinach sheet and desiccated coconut on the yellow sheet. Using a knife make a cut mark on the sheet to make several strips of about 11/2 inches width and 5 inches in length.
11) Carefully start rolling the strip from one end using a wet hand. Make all the rolls and palce it on the serving dish.
12) Heat some oil with mustard seed, red chili and curry leaves. When mustard seed starts sputtering pour it over the rolls using a spoon.
13) Serve it hot or cold with your favourite drink.
BON APPETIT..
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