Kandvi is one of the most popular snack from Gujarati cuisine. Try this vegan Khandvi and enjoy with your friends and family.
• 1 cup besan (chickpea flour)
• 1 tsp black mustard seed
• 1 tsp sesame seed
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 1/2 tbsp + 2 tsp vegetable oil
• 1/2 green chili, thinly sliced
• 1 handful of cilantro, chopped leaves
• 7-8 curry leaves
1. In a medium bowl, mix the besan, salt, lemon juice with 1 and 1/2 cup of water. Stir and break up the lumps until you have a smooth batter.
2. Add 1 tsp of oil in non-stick skillet/ pot. Turn on the heat to medium and add the batter to the cold pan. Turn the heat to high and let the batter cook. Keep stirring the batter continuously to avoid lumpsand batter to stick and burn. Cook until the batter thickens to the consistency of spackle.
3. Test the doneness of the batter by spreading a little at the back of a cookie sheet/plate. If the batter lifts from the surface and is easy to roll up, it’s done. If not, cook little longer. Don’t forget to keep stirring the whole time. The cooking process takes about 10 minutes.
4. As soon as the batter is done, quickly spoon out the batter onto a flat surface (backs of cookie sheets, plates, or table tops). Using a spatula, spread out the batter into thin sheets. The thinner the layers, the better the Khandvi. So try to get the layers as thin as possible. Again, work quickly because the batter will cool and become hard to spread.
5. Once the batter is spread out, let it cool for 5-6 minutes then cut into rows about 1 to 2 inches wide.
6. Using the tips of your fingers, roll the Khandvi into rolls. Keep the rolls loose because loose rools taste better than tight rolls.
7. Once all the Khandvi are rolled out, heat a small pan with 1 1/2 tbsp of oil. When the oil begins to shimmer, add mustard seed and let it crackle. Add curry leaves, green chilies and sesame seeds. Cook a few more seconds. Add the cilantro and turn off the heat.
8. Pour the oil and spices over the Khandvi. Serve at room temperature.