Indian Khandivi Recipe !! Today I am going to share my recipe for khandvi! Khandvi is a traditional Indian dish that is so simple to make!
Ingredients for Indian Khandivi Recipe
- ingredients
- 1 cup chickpea flour
- ¾ cup yogurt
- 11/3 cup water
- 1 tbsp ginger chili paste
- ¼ tsp turmeric powder
- ½ tsp sugar
- 1 tsp salt
- For the Filling
- 3 tbsp cream cheese
- a pinch of salt
- pinch of hing, asafoetida
- 1 1/2 tsp jalapeno finely chopped
- 1 tbsp bell peppers finely chopped
- tempering
- 1 tbsp oil
- 1/2 tsp mustard seed
- 1/2 tsp sesame seed
- 5 to 6 curry leaves
- 1 green chili cut into two halves(remove seeds)
Instructions
- In a medium-sized pot mix chickpea flour, yogurt, ginger chili paste salt, turmeric powder, and powdered sugar. Add water in this mixture and make a smooth batter.
- Try not to get any lumps, but if you get lumps don’t worry, churn this mixture with the hand blender.
- Next, fill a pressure cooker with about a1 and half a cup of water and put a steel stand at the bottom of the pot.
- Now, place a khandvi mixture pot on the stand, cover the pressure cooker with the lid, whistle on. At high flame take 8 to 9 whistle.
- Till the mixture is getting cooked, we will prepare the khandvi creamy filling.
- In a small bowl take cream cheese and with the help of fork make a fine paste out of it. Add bell peppers and jalapenos in the cream cheese paste. Add salt in it and mix it well.
- Take a baking tray.
- Grease the tray lightly with a drop of oil.
- After 8 to 9 whistle, allow the pressure cooker to cool down. Now open the pressure cooker and mix the khandvi batter properly so that there should not be any lumps.
- Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly and evenly with a spatula.
- To make an even spread, you can also cover the batter with a cling wrap and roll a rolling pin on it, in one direction.
- You have to be quick with the remaining batter too. Since even a bit of cooling and the batter, becomes likes very thick, difficult to spread.
- Once it spread allow it, cool down two to three minutes.
- Cut into equal-sized strips.
- Now put 1 tsp of filling at the edge of each strip. Roll them from bottom to top.
- Take a small pan, add 1tbsp of oil, and put on medium heat. As oil gets warm add mustard seed, sesame seed, sweet neem leaves, chili to it.
- Garnish your khandvi rolls with it.
- Sprinkle little fresh coriander from the top, and your rolls are ready to be eaten!
Indian Khandivi with Cheesy Twist
Today I am going to share my recipe for khandvi! Khandvi is a traditional Indian dish that is so simple to make!
Servings 4
Ingredients
- ingredients
- 1 cup chickpea flour
- ¾ cup yogurt
- 11/3 cup water
- 1 tbsp ginger chili paste
- ¼ tsp turmeric powder
- ½ tsp sugar
- 1 tsp salt
- For the Filling
- 3 tbsp cream cheese
- a pinch of salt
- pinch of hing, asafoetida
- 1 1/2 tsp jalapeno finely chopped
- 1 tbsp bell peppers finely chopped
- tempering
- 1 tbsp oil
- 1/2 tsp mustard seed
- 1/2 tsp sesame seed
- 5 to 6 curry leaves
- 1 green chili cut into two halves(remove seeds)
Instructions
- In a medium-sized pot mix chickpea flour, yogurt, ginger chili paste salt, turmeric powder, and powdered sugar. Add water in this mixture and make a smooth batter.
- Try not to get any lumps, but if you get lumps don’t worry, churn this mixture with the hand blender.
- Next, fill a pressure cooker with about a1 and half a cup of water and put a steel stand at the bottom of the pot.
- Now, place a khandvi mixture pot on the stand, cover the pressure cooker with the lid, whistle on. At high flame take 8 to 9 whistle.
- Till the mixture is getting cooked, we will prepare the khandvi creamy filling.
- In a small bowl take cream cheese and with the help of fork make a fine paste out of it. Add bell peppers and jalapenos in the cream cheese paste. Add salt in it and mix it well.
- Take a baking tray.
- Grease the tray lightly with a drop of oil.
- After 8 to 9 whistle, allow the pressure cooker to cool down. Now open the pressure cooker and mix the khandvi batter properly so that there should not be any lumps.
- Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly and evenly with a spatula.
- To make an even spread, you can also cover the batter with a cling wrap and roll a rolling pin on it, in one direction.
- You have to be quick with the remaining batter too. Since even a bit of cooling and the batter, becomes likes very thick, difficult to spread.
- Once it spread allow it, cool down two to three minutes.
- Cut into equal-sized strips.
- Now put 1 tsp of filling at the edge of each strip. Roll them from bottom to top.
- Take a small pan, add 1tbsp of oil, and put on medium heat. As oil gets warm add mustard seed, sesame seed, sweet neem leaves, chili to it.
- Garnish your khandvi rolls with it.
- Sprinkle little fresh coriander from the top, and your rolls are ready to be eaten!
