Appetizer

Spicy Khandvi Recipe

Name: Spicy Khandvi Recipe
Prep time: PT10.00M
Cook time: PT20.00M
Total time: PT30.00M
Yield: 4.00
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1.33 Cups Nestlé A+ Curd; 1 Cup Besan (Gram Flour); 1 Pinch Salt; 0.25 Teaspoon Turmeric Powder; 1 Cup Water; 1 Tablespoon Oil; 0.5 Teaspoon Mustard Seeds; 0.5 Cup Sprouts; 1 Teaspoon Whole Peppercorns; 9 gms Curry Leaves; 2 Green Chillies; 3 Tablespoons Fresh Coconut (Grated)

30Min

Medium

Recipe Variants

A popular Gujarati snack, also known as Patuli, Dahi Vadi or Suralichi Vadi in Maharashtra. This is made from chickpea flour and butter milk. This can be served warm or cold. This recipe also has sprouts as part of the filling which makes it super healthy. To add twist, after cutting strips of the cooked besan, put a thin layer of green chutney and top with the crushed sprouts mixture before rolling.

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

1.33 Cups

Nestlé A+ Curd

1 Cup

Besan (Gram Flour)

1 Pinch

Salt

0.25 Teaspoon

Turmeric Powder

1 Cup

Water

1 Tablespoon

Oil

0.5 Teaspoon

Mustard Seeds

0.5 Cup

Sprouts

1 Teaspoon

Whole Peppercorns

9 gms

Curry Leaves

Green Chillies

3 Tablespoons

Fresh Coconut (Grated)

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Nutrition Value

Energy

199.29 kcal

Carbohydrates

21.21 g

Protein

8.76 g

Fats

9.13 g

Information per serving

Step 1

10 Min

Prepare ingredients as mentioned in the list. In a saucepan, mix together dahi, besan, turmeric powder, MAGGI Masala-ae-Magic, and salt to taste. Add water to make the batter of pouring consistency. Mix well to remove any lumps.

Step 2

5 Min

Cook on a high flame, stirring continuously, till the mixture begins to leave the sides of the pan.

Step 3

5 Min

Pour it immediately on the back of a thali and spread evenly by using a palette knife /spatula to get a very thin sheet. Let it dry for 2 minutes. Apply the coriander chutney over it

Step 4

5 Min

Heat the oil, add the mustard seeds. When it start to splutter, add the crushed sprouts, black pepper and green chillies. Sprinkle this over the thin layer of cooked besan.

Step 5

5 Min

Cut into 1½ -2 inch strips and roll into Khandvi. Garnish with chopped coriander leaves and grated coconut.

Step 1 of 5

Step 2 of 5

Cook on a high flame, stirring continuously, till the mixture begins to leave the sides of the pan.

Step 3 of 5

Pour it immediately on the back of a thali and spread evenly by using a palette knife /spatula to get a very thin sheet. Let it dry for 2 minutes. Apply the coriander chutney over it

Step 4 of 5

Heat the oil, add the mustard seeds. When it start to splutter, add the crushed sprouts, black pepper and green chillies. Sprinkle this over the thin layer of cooked besan.