Snacks
Khandvi
Silky Gujarati besan rolls with a mustard seed and sesame tempering. Steamed-soft, light on oil, and 10 g of protein per plate.
230
kcal
10g
protein
24g
carbs
10g
fat
Per serving · makes 3 · 30 minutes
Ingredients
- •100 g besan
- •250 g curd whisked with 250 ml water into chaas
- •Quarter tsp turmeric, 1 tsp ginger-green chilli paste, salt
- •2 tsp oil for the tempering, plus a few drops to grease
- •1 tsp mustard seeds, 1 tsp sesame seeds (5 g), curry leaves, pinch of hing
- •15 g fresh grated coconut, coriander leaves
Method
- 1.Whisk the besan, chaas, turmeric, ginger-chilli paste and salt into a lump-free batter.
- 2.Cook on medium in a heavy pan, stirring nonstop, for 8 to 10 minutes until it is thick and glossy.
- 3.Test a spoonful on a greased plate. If it sets and peels off in 1 minute, it is ready.
- 4.Spread the mixture very thin on the back of greased plates or a clean counter. Let it set 5 minutes, cut into strips and roll each one up.
- 5.Heat the oil, add mustard seeds, sesame, curry leaves and hing, and pour over the rolls. Finish with coconut and coriander.
Coach’s note
Do not stop stirring and do the plate test. Undercooked batter will not roll, overcooked batter cracks.
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