Wednesday, 4 April 2012

Khandvi

Oh where do i start with this dish!! I could really go on forever about this melt in you mouth dish!!



This tini little roll of yummy sunshine is probably one of the dishes that sent me on my mammouth quest for indian culinary masterpeices.



I can remember the first time i tryed this dish very vividly. And i will be really honnest with you and tell you that i actually didnt like this dish much. The thing is, i kept on trying it out of polliteness really and it was almost every mouth full tasted better and better!



There was one time when i was invited to an indian wedding to do the brides hair. It was a very important wedding so i insisted on lots of practices. This was definitely in my benifit as i could perfect the brides and hair, but there was a huge bonus! Lots and lots of fabulas food! This is the first time that I really thought Wow! I all of a sudden turned into this khandvi monster!! :-) What I mean is, this dish.... i am obessed about ever since! I dont know what happened to me that day but it was almost like a bolt of lightning, or a spell being cast apon me!!! Ok, Ok, O.T.T i know, but can i really explain how much i now love these amazing Gujarati delicacy's! I could absolutelt go on forever about how much i love these beauties!!!



I am sooo addicted!!!

Ingredients:-

1 cup besan ( chick-pea flour )
3/4 cup of sour yogurt- if it is not that sour you can add a few drops of lemon juice.
1/2 tsp grated ginger
1 grean chilli
1/4 tsp turmeric powder
a pinch of hing (asafoetida)
1 tsp salt
2 1/2 cups of water
2 tbs oil
Tempering ingredients:-

1/2 tsp mustard seeds
1 tsp sesame seeds
a pinch of hing
about 10 curry leaves
2 tbs oil

Garnishing ingredient:-

grated coconut or desiccated
fresh coriander
red chilli powder

Directions :- Line a long piece of foil out onto the work surface.

1)In a bowl with an electric blender, blend the flour, yogurt, ginger, green chilli, turmeric, hing and water, until you have a smooth lump free batter.

2)Heat 2 tbs oil in a large pan (the larger the better) and add the batter.
TIP:-
You have to keep stirring with a flat spatula and keep the temperature on a low heat. Maybe occasionally you might need to whisk the batter to keep it nice and smooth.

3)After about 10 minutes you can just check the mixture to make sure that the flour is cooked. I usually cook mine for about 15-20 minutes because i use a really low heat, so i would check it after 10 minutes.

4)When the mixture is leaving the sides the batter should be ready for rolling. A really good way to test if it is ready is to smear a small amount onto a plate, let it cool and see if you can roll the khandvi's. If it roll's easily, it is ready to go, BUT, you must work quickly from hear.

5)Blob the batter around the foil and spread evenly with a spatula. The thinner the better, but not quite as thin as so you can see through it.

6)Leave the batter to cool and set. Then with a pizza cutter, cut long thin sections to roll. You may want to tidy the edges to help make the rolling easier.

7)Roll the khandvi's and arrange on a plate.

8)Heat 2 tbs oil in a small frying pan and add the mustard seeds. Fry until they pop and splutter.

9)Then add the asafoetida, let it sizzle and then quickly add the curry leaves and sesame seed, but be careful of the spluttering.

10)Poor the tarka over the khandvi, sprinkle over the coconut, coriander and red chilli powder. Serve.

TIPS:-
1)If the batter is under cooked, it wont roll properly and will taste floury.

2)If it is over cooked it wont roll properly either. But you can always add some water, mix very well and cook again.

3)If the batter is spread too thick onto the foil, it wont spread properly.

4)I don't want to make this sound complicated, but if you spread it to thin it wont roll properly.

5)The perfect batter wouldn't be spread so thin that you can see through it, but only a tiny bit thicker.


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