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7 Nov 2014


              Feeling pleasure sharing one of my favorite  food and recipe by chef Sanjeev Kapoor 


Gram flour (besan)1 1/4 cups
Yogurt1 cup
Gingerone-inch pieces
Green chillies 2
Oil 4 tablespoons 
Salt to taste
Turmeric powder1/2 teaspoon
Lemon juice1 tablespoon
Asafoetidaa pinch
Mustard seeds1
 teaspoonCoconut scraped2  teaspoons
 Fresh coriander leaves chopped few sprigs

Step 1
Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water.
Step 2
Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain
Step 3
Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.
Step 4
Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot
.Step 5
When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.
Step 6
When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.
Chef Tip
Making Khandvi is an art. It takes some practice to get the correct consistency after cooking. Try out a small portion first.

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