Khandvi (Savory Roll ups)

Khandvi (Savory Roll ups)

Khandvi is a Gujarati snack. It is a savory roll up made up of gram flour and buttermilk. Buttermilk and gram flour are slow cooked with minimum spices and rolled up and tempered before eating. This is not very spicy or oily and is a favorite snack with kids and elders alike. My grandparents love this snack made by me. It is always a pleasure when people who taught you cooking appreciate your skills and like something you make.

It is a pretty easy and quick cooking snack but making khandvi is not less than an art. It needs a lot of practice. The pan you are cooking it in has to be a non-stick pan or else the gram flour will stick to it and the batter will get burnt. You need to spread the batter very quickly and thinly while it is still hot. The batter gets cooled very quickly and you cannot spread it once it is cooled. Try to make it in batches and make small portions first till you get a hang of spreading the batter fast.

The trick is to spread the batter as thinly as possible, cut the khandvis lengthwise into equal strips and roll them carefully. You can spread the batter on back of a plate, marble counter top, or on a foil too.

You can even stuff the khandvi if you want a variation. Once you have spread the batter you can put a thin layer of grated paneer mixed with salt, black pepper, and chopped coriander and then cut and roll up the khandvi. Traditionally, the tempering for khandvi is of mustard seeds, curry leaves and asafoetida. You can also add green chillies and sesame seeds to the tempering.

I like to add fresh grated cottage cheese (paneer) as a garnish but it is optional. This is ideally a tea time snack and you can serve it as it is or with mint chutney, or ketchup. Khandvi can be kept in refrigerator for couple of days but without the garnish and tempering. It is best eaten the same day.

Khandvi (Savory Roll ups)

Ingredients

  • 1 ½ cup buttermilk
  • ½ cup gram flour (besan)
  • ½ tsp asafoetida (heeng)
  • 1 tsp green chilli and ginger paste
  • ¼ tsp turmeric powder
  • ¼ tsp lemon juice
  • 1 tbsp chopped coriander
  • 1 tbsp fresh grated coconut
  • 1 tbsp fresh grated cottage cheese (paneer) optional
  • 12-15 curry leaves
  • ½ tsp mustard seeds
  • 1 tbsp oil + 1 tsp oil for greasing
  • Salt to taste

Recipe

Whisk together buttermilk, gram flour, half of asafoetida, green chilli and ginger paste, turmeric, salt, and lemon juice in a deep non-stick pan. The pan has to be non-stick otherwise the khandvi batter will stick to the pan and burn.

Cook on a low flame stirring continuously till the batter becomes thick. It should take approximately 6-7 minutes. The consistency of the mixture should be like a paste.

Grease a plate on reverse side using little oil. Take a ladle full of the batter and spread it as thinly and evenly as possible using a spatula. For the above proportion, I greased 2 plates of (approximately 10 inches). You can spread it on a greased foil, or a clean counter top.

Once the batter is cooled, cut the khandvi on each plate lengthwise around 2 inches in width and roll up.

Just before serving, garnish with grated coconut and paneer and chopped coriander. Heat oil in a pan, add mustard seeds, curry leaves, and asafoetida. Once the seeds pop, pour the tempering on the khandvi and serve. You can even add chopped/slit green chillies and sesame seeds to the tempering.

Important

  • If you are making this in quantity, try to prepare it in batches as the gram flour tends to harden up pretty fast.
  • You have to be very quick while spreading out the khandvi paste. It needs to be spread out while it is hot.
  • The easiest way to tell if the batter is ready to spread is to take a tiny amount and spread it on a greased plate or surface. If it rolls easily after few seconds, then the batter is ready.

Mixed Vegetable Curry Gujarati Style

Mixed Vegetable Curry Gujarati Style

This is my mother in law’s signature dish and just like me, almost all my friends love this one. It is a mix vegetable curry with gram flour stuffing and gravy. My mom in law calls is Aakhu shaak (aakhu means whole and shaak is vegetable). This does not involve lot of chopping and cutting. Vegetables are slit, filled with the spice mixture and pressure cooked.

You can make the filling in quantity and keep it in fridge for a month. Once you have the filling ready, this is a very quick recipe to make. Though I have learnt from her to make this dish, I still prefer and make sure to get packs of stuffing made by her.

My mom in law uses Potatoes, Onions, Brinjals, and Green chillies (non-spicy ones) for this curry. Since I don’t like Brinjals, I leave out Brinjals and add Capsicum. As with all the moms, there are no exact measurements for this recipe. All the spices depend on taste. This curry tastes best with rice. You can have it with rotis or hot puris too. The recipe looks long but it is worth the effort.

Mixed Vegetable Curry Gujarati Style

Ingredients

Serves 2-3

  • 2 potatoes
  • 2 onions
  • 1/2 capsicum (cut in big pieces)
  • 2 big green chillies (non-spicy ones)
  • 4-6 curry leaves
  • ¼ tsp cumin seeds (jeera)
  • ¼ tsp mustard seeds (rai)
  • 1 ½ cup water
  • 2 tbsp oil

For Masala

  • ½ cup gram flour (besan)
  • ¼ cup coriander cumin powder
  • 3-4 green chillies
  • 7-8 cloves of garlic
  • 2 tsp lime juice
  • 2 table spoon oil (groundnut oil preferred)
  • ¼ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 2 tsp sugar
  • 3 tbsp chopped fresh coriander
  • Salt to taste

Recipe

For Masala

Roast the gram flour on very slow flame for 3-4 minutes. Keep mixing it continuously so that it does not burn. Add the coriander cumin powder, red chilli powder, and turmeric powder. Roast further for 1-2 minutes. Over roasting will burn the gram flour so be careful while roasting the masala. Once the masala is roasted remove it from pan immediately and let it cool.

Make a coarse paste of green chilli and garlic. Combine the roasted gram flour and coriander powder, and rest of the masala ingredients in a bowl and mix well. Taste for spices. You can adjust the chilli powder or sugar based on taste.

For Curry

Peel potatoes and cut them into two pieces and make slits. Don’t cut the potato completely. Create a slit enough to fill some masala. You can check the image above for slits.

Peel onions and make 2 slits. Slit the big green chillies and remove the seeds.

Take little masala; around ¼ tsp and fill the masala into the slits.

Heat 2 tbsp oil in a pressure cooker. Add mustard, cumin seeds, curry leaves and let them pop. Add the vegetables and sauté for 1-2 minutes. Add 3 tbsb masala and water. Close the lid and cook for 3-4 whistles.

Once cool. Open the cooker and put it on slow flame again. Add 3 tbsp of masala. Mix well and check for taste and consistency of gravy. (The gravy should be thick. You can add little water if it is too thick as gram flour tends to thicken the curry). Taste for spices and make adjustments for salt or spices. Cook for 3-4 mins mixing occasionally.

Garnish with chopped coriander and serve with hot rice or roti.

Dudhi Methi na Muthiya (Steamed Bottle gourd and Fenugreek Dumplings)

Dudhi Methi na Muthiya (Steamed Bottle gourd and Fenugreek Dumplings)

One of my most favorite Gujarati meal/snack. I call it Gujarati Manchurian. It is an anytime meal for me. I make it for dinner and eat it steamed. Then save the left over muthia and temper it the next morning for breakfast. This is a great tea time snack too.

It is tasty, healthy, and packs in all the health benefits of whole wheat flour, millet (bajra) flour, fenugreek (methi), and bottle gourd (dudhi/lauki). All these ingredients make this a perfect diet snack/meal. Though muthias are tempered after steaming, you can either use less oil for tempering or simply eat them without tempering. They taste equally good.

I prefer to temper them with less oil. It makes the muthia soft and fluffy inside and crispy on the outside.

This is a family recipe again. As any other Gujarati dish, traditionally this too has sugar in it. But my mother in law make this without sugar and I love this version.

I enjoy it with garlic chutney, oil, onions, and some curd. Couple of points to keep in mind while making muthia:

Lauki has high water content so be careful while adding water. Add water only if you find the dough too dry to bind.

You can use left over rice instead of poha. I add poha as it makes the muthia softer compared to rice.

Dudhi Methi na Muthiya (Steamed Bottle gourd and Fenugreek Dumplings)

Ingredients

  • 1 cup millet(bajra) flour
  • 2/3 cup whole wheat flour
  • ½ cup gram flour (besan)
  •  ½ cup beaten rice (poha)
  • 1 cup fenugreek (methi) leaves chopped
  • 1 cup bottlegourd (lauki/dudhi) grated
  • 2 tbsp oil
  • 3 inch piece of ginger
  • 6-7 pods of garlic
  • 3 green chillies
  • ¼ tsp soda
  • ½ tsp turmeric
  • 2 tsp red chilli powder
  • 3 tsp coriander powder
  • Little water
  • Salt to taste

Tempering

  • 3 dry red chillies
  • ¼ tsp mustard seeds
  • 2 tbsp ginger, garlic, and green chilli paste
  • 10-15 curry leaves (kadi patta)
  • 2 tbsp sesame (til) seeds
  • 3 tbsp oil

Recipe

Make a coarse paste of ginger, garlic and green chillies. Take a wide bowl/dish combine rest of the things except water. Add very little water at a time and make a dough soft enough to just bind the ingredients together. Do not knead it a lot.

Apply little oil to your palms. Take some dough in your palm and fold your hand to make a fist. This is how you shape muthias (guess this is how it was named since you close it in a mutthi(fist) to make). Make similar rolls with rest of the dough.

Arrange the rolls on a greased sieve and steam them in a steamer for 25-30 mins on a low flame.

Remove and cool slightly. Cut each roll into 2-3 pieces.

Heat oil in a thick and deep pan (kadhai). Add mustard seeds and let them pop. Add curry leaves and dry red chillies. Add ginger, garlic, and green chilli paste and sauté for a minute. Add sesame seeds and sauté for few seconds. Add muthia pieces and mix well. Sauté for 2-3 mins till they start getting little crisp or brown.

Serve with garlic chutney, curd, and onions.

You can eat the muthia without tempering too.  Just dip them in garlic chutney mixed in some yogurt or oil.