Here is the process you need to know to experience the taste of Khandi, a food where the everyone can go mad off, along with Gujarathis, where it is actually famous for.
60 grams besan (Chick-pea flour)
60 grams khatta dahi (sour yogurt)
375 ml cup water
1/2 tea spoon ginger paste
1/2 tea spoon green chilli paste
1/2 tea spoon red chilli powder
1 tea spoon salt or to taste
1/8 t tea spoon heeng (asofoetida)
1/8 tea spoon haldi (turmeric)
2 tea spoon oil
1/2 tea spoon sarson (mustard seeds)
2 sabut lal mirch (dried whole red pepper)
4-5 kadhi patta (curry leaves)
1 Table spoon coriander leaves and chop them neatly.
1/4 cup grated coconut
Take a large pan, which is deep and heavy based, and place flour in it.
Mix ginger-chilli paste, salt, heeng, chilli powder and haldi properly. Then add yogurt, which helps in making the paste smooth, without any lumps, and then add water.
Place the pan under good heat and stir it frequently to avoid scorching.
Also read: Recipe: Daal Makhani
Till you observe a consistent paste, adjust the heat accordingly to avoid scorching, by stirring it properly.
It can be understood that it is cooked well, when you separate a portion of it from the rest with a stirrer and you can see the bottom of the pan, which gets covered gradually (if it gets covered soon, it is very thin).
Now spread the mixture onto an ungreased surface with a rubber spatula, in a thin layer and leave it idle to get cooled.
Meanwhile, heat the oil in a small pan and add the sarson, kadhi patta and sabut lal mirch. Stir good number of times and spread over the layer. Except one table spoon of coriander and coconut, sprinkle all and get ready with lal mirchi on the sideways.
Now, cut this layer into strips, roll up each strip like a scroll, as firmly as you can. Make sure you do not break them.
Now shift the entire mix into the final dish and garnish with the rest of the coriander, coconut and peppers. The delicious and Gujarathi Khandvi is all yours now.
(Video Source: Express TV)
By Phani Ch