Schezwan Khandvi / Patudi

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Khandvi is a healthy, guilt free savory snack. The whole family can enjoy it. It is popular in Gujarati cuisine, also known as Dahi Vadi. In Maharashtrian cuisine, this is called Surali Vadi or Suralichi Wadi.


Servings: 2 People

 Calories: 285

 Course: Appetizer, Breakfast

 Cuisine: Indian

 Diet: Gluten-free, Vegetarian

 Method: Microwave, Stovetop

 Prep Time: 10 mins

 Cook Time: 20 mins

 Total Time: 30 mins



INGREDIENTS


Batter

  • ½ Cup Gram flour (Besan)
  • ½ Cup Plain Yogurt whisked
  • ¼ teaspoon Salt adjust to taste
  • ½ teaspoon Ginger paste
  • ¼ teaspoon Ground Turmeric (Haldi powder)
  • 1 Cup Water

Tempering

  • 1 tablespoon Oil
  • ½ teaspoon Mustard Seeds (Rai)
  • 1 tablespoon Sesame seeds
  • 1 pinch Asafoetida (Hing) skip for gluten-free
  • 1 Green Chili Pepper finely chopped* Garnish
  • 1 tablespoon coriander leaves finely chopped
  • 2 tablespoons Grated Coconut optional


INSTRUCTIONS


  • In a blender, add gram flour, plain yogurt, water, salt, ginger paste, and turmeric powder, and blend it well. You can mix and blend in an immersion blender also.

Stovetop Method

  • In a pan, add the blended batter and cook it on a medium flame on a stovetop. Keep stirring continuously, the batter should be thick enough. It will take approximately 5-7 minutes to cook. The timing may vary depending on the intensity of the flame.
  • Note - Do not stop stirring as gram flour (Besan) will start forming lumps.
  • To check whether the batter is thick enough, do a test after 4-5 minutes. Spread few a teaspoons of the batter onto a plate /mat. Let it cool and then begin to roll, if it doesn't get rolled up the batter needs to be cooked more. And if it rolls up easily, the batter is ready.

Microwave Method

  • In a microwave-safe bowl, add the blended batter and cook for 2 minutes. Take it out stir nicely, it should not create any lumps. Place it back in the microwave and cook for another 2 minutes. Take it out again and stir well.
  • Microwave again for 2 minutes, take it out and mix it well. Now microwave for the last time for 1 minute and then take it out and the batter is ready. Check the batter is ready by spreading on a plate. Let it cool and check that you can roll it.
  • Note: We have microwaved the batter for total 7 minutes.

Make Rolls

  • Take a plate or a silicone mat. Put the batter on the edge of it and spread a thin layer with a spatula. Keep it aside for 5-6 minutes. Repeat the same process to the rest of the batter.
  • Note: You have to be quick with the batter as we don't want it to cool down if it's cooled down it will be difficult to spread it.
  • Once the khandvi is cooled. Cut them into equal-sized strips with a pizza cutter or a sharp knife. Gently roll them tightly and put them in a tray or a serving plate.

Tempering

  • Heat oil, and mustard seeds let them crackle, add green chilies, asafoetida, sesame seeds. When they change color and crackle, take off flame, and pour it evenly with a spoon on the khandvi rolls.
Garnish it with chopped coriander and grated coconut. Enjoy it as it is or serve it with green chutney and masala chai.



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