SAVORY - SNACKS

Gujarathi Farsan – Khandvi

April 4, 2013 - By 
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For the fourth day of party specials I decided to prepare Gujrathi Khandvi. I have already made it once and I made it again for the South Vs North Challenge, brain child of Divya Pramil of You Too Can Cook. There are two groups- The Southern and the Northern. Every month a southern team member will challenge the northern team with a recipe from south whereas the northern team member will challenge the southern team with a speciality of North. I have been taking part in these challenges since January. For this month Hetal of Gujarati Zaika– the host of southern team challenge, asked the southern team to create the famous Gujrathi Farsan- Khandvi. Farsan is the collective word used for snacks. The preparation of khandvi is a little tricky. If you don’t remove the besan mixture from flame at the correct moment you will end up with thick and cracky rolls. But when removed at the correct time, you will get nice thin silky smooth rolls which are so cute to look at. If you are new to khandvi, I suggest you start with 1/4 cup of besan. Because once the besan mixture is removed from flame, it needs to be spread on the back of a plate immediately. If the portion is huge then you end up with dried out mixture. I learnt it the hard way..

 

 

 

 

Ingredients:

For Khandvi:

Besan-1 cup

Sour Curd-1/2 cup

Water-1 1/2 cups

Sugar-1 tsp

Salt-to taste

Turmeric Powder-1/2 tsp

 

For Tempering:

Oil-1 tbs

Sesame Seeds-1 tsp

Mustard Seeds-1 tsp

Asafoetida-1/4 tsp

Curry Leaves-a sprig

Green Chilly-1 (Finely Chopped)

 

For Garnish:

Grated Coconut-2-3 tbs

Coriander Leaves-2-3 tbs

 

Procedure:

1. Mix besan, salt, sugar, curd, turmeric powder and water to make a thin lump free batter.

2. Pass it through a sieve to a heavy bottomed pan or a non stick pan.

3. Heat the mixture.

4. It may seem to be lumpy at first but once it starts cooking the mixture will become smooth. Keep on stirring.

5. Take a teaspoon of the mixture and spread it on a plate. Try rolling it. If you can roll it, then the mixture is of correct consistency. If not it need to be cooked a little more.

6. Have plates ready. When the mixture has reached the consistency, take a little on the backside of a pplate and spread it with a spatula to a thin film. This has to be done very fast. Finish off all the dough. You can also spread it on marble counter. I used nearly 7 plates for 1 cup of besan.

7. After 5 minutes, cut the applied mixture into 1″ wide strips.

8. Roll each strip into a tight roll. Place the rolls on a plate.

9. Heat oil and add the tempering ingredients. When they crackle, pour it evenly on the prepared rolls.

10. Garnish with coriander leaves and coconut.

11. Serve and enjoy..

 

 

 

Take all the ingredients in a bowl.

 

 

 

Mix to form a lump free batter.

 

 

 

Strain the batter through a sieve.

 

 

 

Cook the batter until it thickens.

 

 

 

Apply a teaspoon of the mixture on a plate.

 

 

 

Try rolling it. If you can roll, then the mixture is of correct consistency.

 

 

 

Take a small amount of the mixture on the back side of a plate.

 

 

 

Spread it to a thin disc on the plate with a spatula.

 

 

 

Cut into 1″ wide stripes.

 

 

 

Roll each stripe into a tight roll.

 

 

 

Arrange on a serving plate.

 

 

Add tempering and garnishes.

 

 

Isn’t it cool???

 
 

Gujarathi Farsan - Khandvi

Print Recipe Pin Recipe
Course Appetizer
Cuisine Gujrat

Ingredients
  

  • For Khandvi:
  • Besan-1 cup
  • Sour Curd-1/2 cup
  • Water-1 1/2 cups
  • Sugar-1 tsp
  • Salt-to taste
  • Turmeric Powder-1/2 tsp
  •  
  • For Tempering:
  • Oil-1 tbs
  • Sesame Seeds-1 tsp
  • Mustard Seeds-1 tsp
  • Asafoetida-1/4 tsp
  • Curry Leaves-a sprig
  • Green Chilly-1 Finely Chopped
  •  
  • For Garnish:
  • Grated Coconut-2-3 tbs
  • Coriander Leaves-2-3 tbs

Instructions
 

  • Mix besan, salt, sugar, curd, turmeric powder and water to make a thin lump free batter.
  • Pass it through a sieve to a heavy bottomed pan or a non stick pan.
  • Heat the mixture.
  • It may seem to be lumpy at first but once it starts cooking the mixture will become smooth. Keep on stirring.
  • Take a teaspoon of the mixture and spread it on a plate. Try rolling it. If you can roll it, then the mixture is of correct consistency. If not it need to be cooked a little more.
  • Have plates ready. When the mixture has reached the consistency, take a little on the backside of a pplate and spread it with a spatula to a thin film. This has to be done very fast. Finish off all the dough. You can also spread it on marble counter. I used nearly 7 plates for 1 cup of besan.
  • After 5 minutes, cut the applied mixture into 1" wide strips.
  • Roll each strip into a tight roll. Place the rolls on a plate.
  • Heat oil and add the tempering ingredients. When they crackle, pour it evenly on the prepared rolls.
  • Garnish with coriander leaves and coconut.
  • Serve and enjoy..

 

 

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I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.

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49 Comments on “Gujarathi Farsan – Khandvi”

  1. wow gayathri u made it amazingly well
    and they look yummy and perfect
    i m fm north team bt nt made it ever before
    wd love to try now seeing all u make it

    Reply

  24. All the pictures are mouthwatering, Gayathri. Love them all, especially the piece with the toothpick.
    Actually I tried it for ICC. I was about to take out the besan at the correct time, my husband entered kitchen and saw the detailed pictorial of the recipe and recommended to cook it for some more time, only to ruin the dish. lol
    I was thinking to give it a try for this marathon.

    Reply

  34. I know that these are really tough to make. My cousin has attempted it many times. Yours have turned out perfect! And lovely clicks too, esp the last one with the tooth pick!

    Reply

  41. Love this delicate snack from my state…Let me admit I do not make this..it’s too much with little out put…besides we get wonderful fresh Khandvi in all farsaan shops…though nothing to beat the home made one..and specially the one prepared by Gayathri.

    Reply

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