Khandvi/ Gujarathi Pasta/ Surati rolls
I have come around assuming that I belong to 3 states that I can call my own....Maharashtra for obvious reasons and because my parent native place is now absorbed in Karnataka so it becomes my second home state. Post marriage I realised that my new family is more gujarathi than maharashtrian hence Gujarat became my 3rd home state.
Keeping in mind the rules for this month's BM we need to cook a tougher dish from back home,I thought over it. Usually dhokla and handvo, undhiyu intimidates most I am presenting the khandvi recipe. Although I am pretty much at ease making these at home, I know a lot of friends who think it is the task of a genious.
Ingredients
1.5 cups fine chickpea flour/ besan
1 cup curd
1 tspn turmeric
1 tspn green chilly paste
1 tspn ginger paste
salt to taste
grated fresh coconut and coriander
for tempering
1 tspn
a pinch of asafoetida
Method
1) In a nonstick pan, stir the curd with a fork of beater to make it smooth and lump free.
2) Now add water ,about 2 cups.
3) Next add, turmeric, chilly, ginger past and salt and mix well. Add asafoetida
4) Now slowly mix in the chickpea flour and stir to ensure there are no lumps.
5) Prepare a flat surface - plastic sheet, large steel plate or marble surface by cleaning well and applying oil to grease the surface
6) Place the curd mixture on low-medium flame and start cooking it. You need to stir it continuously.
7) The mixture will be cooked in about 4-5 min and start forming a lump. If so, you can add more water to keep it in paste like form, A little thicker than cake batter
8) Once it is cooked, you can quick drop a large blob on the flat surface
9) Using a greased spatula or palette knife, flatten the surface swiftly to a think layer. As thin as possible.
10) Now, cut the spread mixture vertically in about 2 inches strips
11) When it has cooled down, start rolling it.
12) In a small pan, heat some oil, add mustard seeds and asafoetida.
13) Place the rolled khandvis on a serving plate.
14) Pour the tempering on top and also sprinkle the coriander and coconut.
Keeping in mind the rules for this month's BM we need to cook a tougher dish from back home,I thought over it. Usually dhokla and handvo, undhiyu intimidates most I am presenting the khandvi recipe. Although I am pretty much at ease making these at home, I know a lot of friends who think it is the task of a genious.
Ingredients
1.5 cups fine chickpea flour/ besan
1 cup curd
1 tspn turmeric
1 tspn green chilly paste
1 tspn ginger paste
salt to taste
grated fresh coconut and coriander
for tempering
1 tspn
a pinch of asafoetida
Method
1) In a nonstick pan, stir the curd with a fork of beater to make it smooth and lump free.
2) Now add water ,about 2 cups.
3) Next add, turmeric, chilly, ginger past and salt and mix well. Add asafoetida
4) Now slowly mix in the chickpea flour and stir to ensure there are no lumps.
5) Prepare a flat surface - plastic sheet, large steel plate or marble surface by cleaning well and applying oil to grease the surface
6) Place the curd mixture on low-medium flame and start cooking it. You need to stir it continuously.
7) The mixture will be cooked in about 4-5 min and start forming a lump. If so, you can add more water to keep it in paste like form, A little thicker than cake batter
8) Once it is cooked, you can quick drop a large blob on the flat surface
9) Using a greased spatula or palette knife, flatten the surface swiftly to a think layer. As thin as possible.
10) Now, cut the spread mixture vertically in about 2 inches strips
11) When it has cooled down, start rolling it.
12) In a small pan, heat some oil, add mustard seeds and asafoetida.
13) Place the rolled khandvis on a serving plate.
14) Pour the tempering on top and also sprinkle the coriander and coconut.
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