How to make Khandvi with Sweet and Sour Gravy - Gram flour rolls served with a sweet and sour sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Buttermilk (छास)
Cuisine : Gujarati
Course : Snacks and Starters
Khandvi with Sweet and Sour Gravy Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
For more recipes related to Khandvi with Sweet and Sour Gravy checkout Khaman Dhokla, Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Khaman Dhokla . You can also find more Snacks and Starters recipes like Barbecued Mango Chicken, Tutti-Fruity Cupcakes, Easy-Peasy Tikki, Valentine Hearts.
Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Khandvi with Sweet and Sour Gravy Recipe
Gram flour (besan) 3-4 tablespoons
Buttermilk 1 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Green chillies chopped 1-2
Curry leaves 5-6
Coriander-cumin powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Jaggery (gur) grated 1 teaspoon
Tamarind pulp 1/4 cup
Method
Step 1
Take warm buttermilk in a bowl. Add gram flour, ¼ teaspoon turmeric powder, ½ teaspoon chilli powder and salt and whisk well.
Step 2
Heat the flour mixture in a non-stick pan. Mix well continuously on low heat for 10 minutes.
Step 3
Add 1 tablespoon chopped coriander and mix well. Transfer onto a steel plate and spread evenly. Set aside to cool.
Step 4
Cut into vertical rectangles, roll tightly and cut into halves. These are khandvi.
Step 5
Heat oil in a non-stick pan. Add cumin seeds and let the seeds crackle. Add green chillies and curry leaves and sauté for 30 seconds.
Step 6
Switch off heat and add little water. Switch on heat and mix. Add remaining turmeric powder, coriander-cumin powder, remaining chilli powder, garam masala powder and salt and mix well.
Step 7
Add jaggery and tamarind pulp, mix well and boil for 2-3 minutes. Add remaining chopped coriander and mix well.
Step 8
Add khandvi pieces, mix lightly and cook for 1-2 minutes.
Step 9
Serve hot.
