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5 June, 2016

Khandvi: Savoury chickpea flour rolls, Gluten free

Comments : 8 Posted in : Appetizers & Snacks on by : Ratna Tags: , , , , ,

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The  rain  drops  hit  the  window  at  an  angle  and  slid  down  causing  an  abstract  design  on  the  glass. The  outside  view  from  my  kitchen  window,  that  I  was  enjoying  so  far,  got  blurred.

Rain  often  reminds  me  of  my  days  in  India.  After  the  oppressive  heat  of  summer,  we  welcomed  the  rains  with  open  arms.

But  prairie  rain  does  not  have  a  season.  There  would  be  dry  days,  more  dry  days,  days  that  I’d  water  my  garden  thoroughly,  and  then  suddenly  the  rains  would  start.  The  daylight  hours  are  very  long  in  the  Spring  and  Summer,  extending  for  almost  twenty  hours  on  the  Summer  Solistice.

The  sun  and   rain  create  a  magic.  Buds  swell  to  give  way  to  the  leaves,  eggs  hatch  to  bring  life,  seeds  sprout  to  give  birth  to  seedlings.  Anything  and  everything  grows.

untitled A  rainy  weather  calls  for  a  cup  of  very  hot  tea  and  some  snacks.  Khandvi  is  a  snack  from  the  very  western  region  of  India.  It  can  also  be  eaten  for  breakfast  or  as  an  appetizer.

No,  I  am  not  on  a  gluten  free  diet.  Looking  back  though  I  do  have  quite  a  few  gluten  free  recipes  in  my  blog.  You  can  take  a  peek  at  them  here,  here  and  here.

Considering  the  rising  number  of  people  that  are  allergic  to  gluten,  I  feel  quite  excited  to  offer  these  easy,  healthy  choices. untitled-4I  have  adapted  this  recipe  from  Masterchef  Tarala  Dalal.untitled-8untitled-5  There  is  a  variant  of  the  Khandvi  where  a  filling  is  added  inside.  I  have  kept  things  simple  today.

What  do  you  like  with  your  cuppa?  Leave  me  a  note  below.  I  would  love  to  hear  from  you.untitled-6untitled-7Recipe:

Ingredients;

Besan  ( Chickpea flour )                                                                            1cup

Yoghurt                                                                                                       2  cups

Water                                                                                                         2  cups

Mustard  seeds                                                                                            1  tsp

Sesame  seeds                                                                                           1  tsp

Grated  ginger  and  green  chillies                                                                2  tsp

Turmeric  powder                                                                                          1/4  tsps

Asafoetida                                                                                                  1  tsps

Curry  leaves                                                                                                6-7

Coriander  leaves  chopped                                                                       2  Tbsps

Grated  coconut                                                                                        2  Tbsps

Canola  oil                                                                                                 1  Tbsp

Lemon  juice                                                                                             1  Tbsp

Salt  to  taste

Method;

Mix  the  water  and  yoghurt  in  a  bowl.  Set  aside.

Sieve  the  Besan.  Take  a  big  saucepan,  add  the  Besan,  yoghurt  –  water  mixture,  ginger  chilly  paste,  turmeric  powder,  half  the  asafoetida,  salt  and  lemon  juice.  Mix  these  to  a  lump  free  smooth  paste.

Invert  stainless  plates  if  you  have.  I  took  two  cookie  sheets.  Grease  the  inverted  side.

Put  the  saucepan  with  the  above  Besan  mixture  on  a  medium  high  flame.  Keep  stirring  continuously  for  about  15  minutes.

The  mixture  will  thicken.  Take  a  small  spoonful  of  this  mixture  on  the  greased  plate,  let  cool  for  a  couple  minutes,  if  the  sides  lift  up  easy,  the  batter  is  ready.  Turn  the  gas  off.

Drop  a  big  spoonful  of  the  batter  while  still  hot  on  the  greased  plate.  Spread  it  out  thin  using  a  palette.  Repeat  with  the  rest  of  the  batter.  Let  it cool.  Cut  thin  strips  with  a  sharp  knife.  Refer  to  the  second  picture  above.  Roll  the  strips  and  collect  on  the  serving  platter.

Tadka;

Take  the  canola  oil  in  a  small  nonstick  bowl  on  high  flame.  Add  the  mustard  seeds,  sesame  seeds  and  curry  leaves.  When  the  mustard  seeds  stop  sputtering  add  the  rest  of  the  asafoetida.  Turn  the  gas  off  as  soon  as  there  is  a  nutty  aroma  –  about  20  seconds.  Spread  this  over  the  Khandvi.

Garnish  with  chopped  coriander  leaves  and  grated  coconut.  Enjoy.

Inside  Scoop,

Besan  is  chickpea  flour,  available  in  Indian  grocery  stores,  The  Real  Canadian  Superstore  and  Walmart  in  their  World  food  aisle.

continuous  stirring  is  very  important.

Although  not  in  English,  this  video  might  be  helpful.

By  Ratna

8s COMMENTS

8 thoughts on : Khandvi: Savoury chickpea flour rolls, Gluten free

  • August 4, 2016 at 4:48 am

    I have always loved khandivi but haven’t tried for a such a long time. Need to try it and yours look great. I have bookmarked…..

    • Ratna
      August 5, 2016 at 4:49 am

      Go for it Shibani, Let me know how it turned out. I was a skeptic for a long time too. Thanks for stopping by and taking time to comment.

  • June 10, 2016 at 12:36 am

    Such a beautiful twist to Khandvi! You make it look simple and tempting. I love deep fried food or sweet food with my coffee. So it’s either a samosa or a giant chocolate chip cookie/brownie (what a combination, lol. I’m all about unhealthy treats!)

    • Ratna
      June 10, 2016 at 5:35 am

      Oh come on! We all need a little bit naughty treats. What is life without them? LOl..

  • June 6, 2016 at 9:12 pm

    The texture of these rolls, amaze me, Ratna. From a custard consistency, to a delicate roll in just a couple of minutes. I love the simplicity of this recipe and how versatile the filling can be. I would generally have a plain madeleine or a slice of pound cake with a hot tea, but can easily switch to Khandvi any day.

    Thank you for a new technique and recipe. Loved it! xo 😉

    • Ratna
      June 7, 2016 at 12:43 am

      Hi Elizabeth. You have rightly described it from custard to roll. Also just like crepes, only dividing them in small pieces.
      Thank you for your continued support. Have a great week ahead.

    • Ratna
      June 7, 2016 at 12:32 am

      Thanks for taking time to comment Ev. I must say I wouldn’t say no to Biscotti either…

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