Sindhi Khandvi

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.

• 1 cup (120g) gram flour (besan) 1 cup (120g) gram flour (besan)
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 2 cups (480ml) water 2 cups (480ml) water
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 8-10 curry leaves 8-10 curry leaves
• Fresh coriander leaves, chopped, for garnish Fresh coriander leaves, chopped, for garnish
• 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

1. 1.
   In a mixing bowl, combine gram flour, yogurt, water, ginger paste, green chili paste, turmeric powder, and salt. Whisk until smooth.
2. 2.
   Heat a non-stick pan over medium heat and pour the batter into it.
3. 3.
   Cook the batter, stirring continuously, until it thickens and starts to leave the sides of the pan.
4. 4.
   Quickly spread a thin layer of the cooked batter on a greased surface or the back of a plate.
5. 5.
   Allow it to cool for a few minutes, then cut into thin strips.
6. 6.
   Carefully roll each strip tightly to form cylinders and place them on a serving dish.
7. 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.
8. 8.
   Pour the tempering over the rolled Khandvi.
9. 9.
   Garnish with fresh coriander leaves and grated coconut.
10. 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.