Recipe
Sindhi Khandvi
Silky Sindhi Khandvi: A Delicate Tapestry of Flavors
4.5 out of 5
Sindhi Khandvi is a traditional dish from the Sindhi cuisine that showcases the culinary expertise of the region. This delectable snack is made from gram flour and yogurt, resulting in a silky texture and a harmonious blend of spices.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Low calorie, Low fat, Low cholesterol
Allergens
Gram flour (besan), Yogurt
Not suitable for
Vegan, Dairy-free, Nut-free, Egg-free, High protein
Ingredients
In Sindhi cuisine, Khandvi is adapted to include the flavors and spices commonly used in the region. The tempering of mustard seeds and curry leaves adds a distinct Sindhi touch to the dish. Additionally, Sindhi Khandvi may have a slightly different texture compared to the original Indian version, as it is cooked for a shorter time to achieve a softer consistency. We alse have the original recipe for Khandvi, so you can check it out.
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1 cup (120g) gram flour (besan) 1 cup (120g) gram flour (besan)
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1 cup (240ml) yogurt 1 cup (240ml) yogurt
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2 cups (480ml) water 2 cups (480ml) water
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1 teaspoon ginger paste 1 teaspoon ginger paste
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1 teaspoon green chili paste 1 teaspoon green chili paste
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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Salt to taste Salt to taste
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1 tablespoon oil 1 tablespoon oil
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1 teaspoon mustard seeds 1 teaspoon mustard seeds
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8-10 curry leaves 8-10 curry leaves
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Fresh coriander leaves, chopped, for garnish Fresh coriander leaves, chopped, for garnish
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Grated coconut, for garnish Grated coconut, for garnish
Nutrition
- Calories (kcal / KJ): 150 kcal / 628 KJ
- Fat (total, saturated): 5g, 1g
- Carbohydrates (total, sugars): 20g, 5g
- Protein: 7g
- Fiber: 3g
- Salt: 1g
Preparation
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1.In a mixing bowl, combine gram flour, yogurt, water, ginger paste, green chili paste, turmeric powder, and salt. Whisk until smooth.
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2.Heat a non-stick pan over medium heat and pour the batter into it.
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3.Cook the batter, stirring continuously, until it thickens and starts to leave the sides of the pan.
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4.Quickly spread a thin layer of the cooked batter on a greased surface or the back of a plate.
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5.Allow it to cool for a few minutes, then cut into thin strips.
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6.Carefully roll each strip tightly to form cylinders and place them on a serving dish.
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7.In a small pan, heat oil and add mustard seeds. Once they start to crackle, add curry leaves and sauté for a few seconds.
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8.Pour the tempering over the rolled Khandvi.
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9.Garnish with fresh coriander leaves and grated coconut.
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10.Serve Sindhi Khandvi as a snack or appetizer.
Treat your ingredients with care...
- Gram flour (besan) — Ensure that the gram flour is fresh and free from lumps for a smooth batter.
- Yogurt — Use thick yogurt for a creamy texture in the batter.
Tips & Tricks
- Spread the batter thinly and evenly to achieve the desired texture.
- Cook the batter on medium heat and stir continuously to prevent lumps.
- Roll the Khandvi tightly to ensure it holds its shape.
- Adjust the amount of green chili paste according to your spice preference.
- Garnish with freshly grated coconut for added flavor.
Serving advice
Serve Sindhi Khandvi as a snack or appetizer with a side of mint chutney or tamarind chutney. It can also be enjoyed as a light lunch or dinner option.
Presentation advice
Arrange the rolled Khandvi neatly on a serving platter, garnish with fresh coriander leaves and grated coconut. The vibrant green chutney and tangy tamarind chutney can be drizzled over the rolls for an appealing presentation.
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