Wednesday, July 31, 2013


There are some dishes which one doesn't try for the simple reason that they look complicated. LIke Tiramisu for instance. Getting my head wrapped around the fact that there are several layers of creamy coffee flavored lusciousness with different textures mingling perfectly has to be complicated to venture.
Another dish is Khandvi. It has always been one of my favorite snacks. A snack from the state of Gujarat, these rolls made with chickpea flour melts in your mouth like a nice smooth slice of mozzarella. How does one get these rolls from a small mound of flour was totally beyond me. The tempering with spluttered mustard gives the desired crunch. Mmyum.
Last weekend I fought my fear of failure. It was a tough fight. Shedding inhibitions. Conquering the feeling of ending up with potfuls of food which could only be poured down the sink before anyone even attempts a taste. I finally rolled up my sleeves (literally) and tried out this recipe.
The results were simply mouthwatering. I am amazed at the deliciously simple method.

A cup of chickpea flour
A cup of yogurt (I used non fat, next time am going to try Greek yogurt)
2 to 2-1/2 cups water
a pinch of asafoetida powder
quarter teaspoon turmeric powder
1/2 teaspoon each of mustard seeds, cumin seeds, sesame seeds
a few curry leaves 
2-3 green chillies, slit
chopped cilantro

Mix together chickpea flour, asafoetida, turmeric powder and salt. Add yogurt and water. Mix well. Use a whisk, it will help with removing lumps.

Prep the rolling surface. I spread aluminum foil on my counter-top. Then spread a teeny bit of oil on it. You can use any flat surface like the back of a steel plate (thali) or a cookie sheet.

Now pour the chickpea mixture into a pot and heat on medium heat. Keep stirring, use a whisk. Beware of lumps! The mixture will thicken soon enough. Turn off heat.

Pour a bit of the mixture on the Al foil and then using a spatula (I used a crepe turner) spread the mixture as thin as you can. Wait about 10 minutes. Then start at one end and roll up the thin sheet which would have set by now. Cut into 1 inch pieces.

For the seasoning: Heat oil, add mustard. After the mustard splutters, add cumin, sesame seeds, then add curry leaves, peppers. Pour this seasoned oil over the rolls.Garnish with chopped cilantro.

You can serve these Khandvis with cilantro and mint chutney. I gobble them up just by themselves.

There's a lovely video by Show me the curry here.

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