Khandvi (Rolled Chickpea Noodles) Recipe
India
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 Northwestern Maharashtra.
Ingredients
'''Batter'''
- ½ cup besan (gram/chickpea flour)
- 1 cup buttermilk (light variety if available, otherwise dilute with a 4 tablespoons of water)
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon red chilli powder
- Salt to taste
'''Garnish'''
- 1 ½ teaspoons mustard seeds
- 1 teaspoon sesame seeds
- 15–20 curry leaves, slivered
- 1 jalapeño, very finely diced
- 1–2 tablespoons grated coconut
Procedure
- Combine the batter ingredients to make a smooth batter. Mix well with a whisk to ensure there are no lumps.
- Heat a wok or pan over medium-low heat, and add 2–3 teaspoons of oil.
- Add the batter to the wok. Begin stirring the batter continuously to prevent the formation of lumps during cooking. Continue stirring until the mixture thickens almost to a dough.
- Spread a small amount of the mixture on a greased surface to form a thin layer. Let cool, and try rolling it up. If you can't roll it up, the mixture needs to be cooked more.
- When the mixture is ready, quickly spread it in a very thin layer on a greased sheet. It should be thinner than a crêpe. Let cool.
- Cut the cooled layer into strips, and roll the strips up.
- Garnish with the mustard seeds, sesame seeds, curry leaves, jalapeño, and coconut.