Authentic Gujarati Khandvi with Warm Masala Chai
Delicate, melt-in-the-mouth gram flour rolls tempered with mustard seeds and fresh coconut, offering a delightful blend of savory and tangy flavors. Perfectly paired with a steaming cup of spiced Indian tea for an irresistible traditional snack.
35min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Whisk together the gram flour, yogurt, water, turmeric powder, ginger-green chili paste, and salt in a heavy-bottomed pan until completely smooth and free of lumps.
2
Place the pan over medium heat and stir continuously with a spatula to prevent scorching until the mixture thickens into a glossy, smooth paste.
3
Spread small portions of the hot cooked batter thinly and evenly onto the back of inverted steel plates or a clean smooth countertop using a spatula.
4
Allow the spread batter to cool for a few minutes, then cut into long strips and carefully roll them up into tight, neat cylinders.
5
Arrange the rolled khandvi pieces on a serving plate.
6
Heat oil in a small tempering pan, add mustard seeds and let them crackle, then pour this tempering evenly over the khandvi rolls.
7
Garnish the prepared khandvi with grated fresh coconut and chopped fresh coriander leaves.
8
To prepare the masala chai, bring water, crushed ginger, cardamom, and tea leaves to a boil in a saucepan.
9
Add milk and sugar, simmer for another three minutes, then strain into warm cups and serve alongside the freshly made khandvi.
Ingredients
1 cup gram flour (besan)
1 cup plain yogurt, whisked smooth
2 cups water
1/2 teaspoon turmeric powder
1 teaspoon ginger-green chili paste
1 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 tablespoon grated fresh coconut
2 tablespoons chopped fresh coriander leaves
1 tablespoon fresh lemon juice
4 cups water for masala chai
2 tablespoons black tea leaves
1 inch fresh ginger, crushed
2 crushed cardamom pods
1/2 cup whole milk
2 tablespoons sugar
*This AI-generated recipe may contain inaccuracies.