Скачать с ютуб खांडवी (Gujrati Khandvi Recipe / Famous Gujarati Snack Kahndvi) by Tarla Dalal в хорошем качестве

खांडवी (Gujrati Khandvi Recipe / Famous Gujarati Snack Kahndvi) by Tarla Dalal

Khandvi, is delectable Gujarati snack!!! Recipe Link : http://www.tarladalal.com/Khandvi-(-N... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Khandvi If somebody asks you to make Khandvi, they are probably testing your cooking skills! This delectable Gujarati snack, made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. Appearing like tightly-rolled up sheets, neatly cut and tempered attractively, the visual appeal is so strong you just cannot pass the plate by without picking one. However, this delicacy also needs a bit of practice to master. This recipe will help you all the way through, making sure you get it right. Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 4. 1 cup besan (Bengal gram flour) 1 cup curds (dahi) A pinch of asafoetida (hing) 2 to 3 drops of lemon juice ¼ tsp turmeric powder (haldi) 2 tsp ginger-green chilli paste Salt to taste Oil for greasing 2 tsp oil 1 tsp mustard seeds (rai / sarson) 1 tsp sesame seeds (til) ¼ tsp asafoetida (hing) For the garnish 2 tbsp freshly grated coconut 2 tbsp finely chopped coriander (dhania) 1. Grease 3 thalis (10” diameter each) with oil on both the sides and keep aside. 2. Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside. 3. Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture. 4. Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens. 5. Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly. 6. While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati. 7. Turn all the 3 thalis and spread the remaining mixture on their back side in the similar matter as step 6. 8. Allow them to cool for 5 to 10 minutes and roll them up tightly. 9. Cut each roll into 6 equal pieces and keep aside. 10. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds. 11. When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds. 12. Pour the tempering over the khandvis. Garnish with coconut and coriander and serve.