K- Khandvi Recipe

K- Khandvi Recipe #BlogchatterA2Z

 Have you tried making Khandvi at home? Well, I tried it over the weekend. I must say the mixing of ingredients you will get right however the process of rolling the Khandvi may get difficult to execute. I suggest you watch some YouTube videos too before trying out the recipe.

Khandvi is a melt in the mouth Gujarati Snack prepared with besan(gram flour) buttermilk, and other spices. Its an easy and light snack, unlike other fried besan snacks. Try to use fresh gram flour ( not stored one)  to prepare the khandvi.

Ingredients

1/2 cup Gram Flour (besan)

1 cup Sour Buttermilk

1/4 teaspoon Turmeric Powder

Salt to taste

For Seasoning

1 tsp Sesame Seeds (til)

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

1-2 Green Chillies,

10 Curry Leaves

2 tbsp grated Coconut

2 tbsp chopped Coriander Leaves

1/2 cup oil

 Method 

1. In a large mixing bowl, add the gram flour, buttermilk, turmeric powder, and salt.  Mix it well by hand and make a smooth batter.

2.  Grease the back of a thali or large plate and keep aside for rolling the khandvi.

3. Now pour the batter in a Kadai or heavy bottom pan. Keep it low flame and keep stirring.

4. Continue stirring to avoid lump formation. 

5. Keeping stirring and cook the batter until the mixture becomes thick and emits a cooked fragrance.  This will take 6 to 8 minutes

6. Now comes the tricky part. Take a ladle full of batter and place it in the center of the greased thali. 

  

7. Spread the batter, from the center to the sides to make a thin film and coat the entire thali. 

8. Let this come to room temperature.  Once cooled, take a sharp knife and cut into straight long stipes.  

9. Roll each strip from one end to the other with greased fingers. 

10. For the garnish,  heat 2 tbsp oil in a small vessel. Once the oil is heated add mustard seeds, cumin seeds, curry leaves, and green chilies and let it cook for 20-30 seconds.

11. Switch off the gas and add the sesame seeds at the end. 

12. Place all the Khandvi rolls in a dish. Now pour this seasoning over khandvi rolls.

 

13. Top it with shredded coconut and chopped coriander leaves. 

14. Serve it hot at tea time with mint coriander chutney or ketchup.

Banana Poori Recipe ( Kela Puri )

Hello Foodie Family,

The poori is one of the popular dish across India, served in every thali.  It is best eaten with aam ras, shrikhand, chole and aloo  bhaji.
 Its easier to stir up pooris instead of rotis. Deep frying is easier than sweltering over a roti to make sure every corner is cooked and not left raw. A poori, just has to be added to hot oil, upturned and it's cooked. This indian bread  is very easy to make, very delicious and addictive. On cooking the aroma is totally enchanting. Even the neighbours come to know that  pooris are being fried, making them curious to know if it's for a special occasion. 

So here I am with another recipe. This time I experimented with an over ripe fruit, a banana. How about some banana  pooris? Note the easy ingredients and make it today itself. You can also try the Parsi Bhakra recipe, a similar deep fried biscuit donut

Ingredients

• 2 cups whole wheat flour ( atta not maida )
• 4 tablespoons sugar ( powdered )
• 1/2 teaspoon salt
• 1 ripe banana, mashed
• 2 tbsp ghee
•  4-5 Cardamom ( elaichi)
• water for kneading
• Oil for frying
• 1/2 tsp Vanilla extract

Method 

1. Mix  flour, salt, sugar, salt and Cardamon powder in a mixing bowl.
   

   
2. Add the mashed banana, ghee, vanilla extract and mix together. 
3. Knead well with a little water. 
4. This will make a firm but sticky dough. Set aside for one hour minimum.
   
   
5. Grease your hands with a little bit of oil. Pinch of roti - size dough pieces. Use a rolling pin to roll dough out into a big roti on an oiled surface. Use a round cutter or katori to get perfect round shaped pooris.
   

   
6. Add pooris to heated cooking oil.
   

   
7.  Deep-fry until golden brown on both sides. See them beautifully fluff up.
   
   
8.  Now remove them from oil and drain on paper towels.
9. Enjoy it hot. 

Serve up those hot and crispy pooris with  aamras inithe mango season or then serve them steaming hot at tea time. it’ll be wonderful in both cases.