Palak Khandvi/ Khandvi With Spinach

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This savoury rolled snack prepared with gram flour/besan and buttermilk belongs to the states of Gujrat and Maharashtra. But now has become the favourite of all,  breaking the barriers and borders of these particular states. This simple yet beautiful piece of art makes you feel cool and light especially in summers

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Very few ingredients are required, and above all does not take much time to prepare, so this dish is as simple to cook as it looks. An addition of palak/spinach powder from dried spinach leaves gives khandvi a different greenish colour and flavour. To add spinach, I sundried some spinach/palak leaves and then finely powdered them. A quick and light snack with a twist is now my favourite. Hope you all will give a try to this delicious and delicate dish

Prep time – 5 minutes
Cook time – 5 minutes
Sets in – 15 minutes
Type – Snacks/starter/appetizer
Cuisine – Gujrat/Maharashtra
Author – Bharti Dhawan

Ingredients Required

•  Besan/gram flour – 1 cup /100 gms
•  Spinach/palak powder – 1 tbsp
•  Buttermilk/ Chass – 3 cups/300 ml
•  Grated ginger – 1 tsp
•  Chopped green chillies – 1 tsp
•  Turmeric/haldi powder – 1/2 tsp
•  Salt – 1 tsp
•  Red chilly powder- 1/2 tsp
•  Sugar – 1 tsp

Ingredients For Tempering /Tadka
•  Oil – 1 tsp
•  Mustard seeds/rai – 1/2 tsp
•  Sesame seeds/til – 1/2 tsp

Ingredients For Topping
  Fresh pomegranate/anaardana
•  Fresh coriander leaves
•  Grated coconut

STEP BY STEP

1- Take a bowl and add besan+ palak powder+oil+salt+haldi+sugar+ginger+green chillies +red chilly powder.

2 – Add buttermilk to it and stir well with a wire whisk

3- Keep the batter at rest for 5 minutes to incorporate all the flavours

4- Take a heavy bottom saucepan and filter this mix to get a fine puree. The besan has absorbed the ginger-chilly flavour. Keep this residue aside

  • The filtering is required to get a fine and lump free mixture. Also, the fine batter is easy to roll into khandvi

5- Keep this saucepan on the low flame and whisk continuously to avoid sticking at the bottom

6- The mix starts to thicken within 5 minutes. Stir continuously until the mixture comes together.

7- Immediately drop this mix on the on one side of greased thali or tray to spread inside in thin layers with a spatula
*   The spreading should be done quickly. Delaying makes the mix thicker and it is hard to spread. avoid dropping the mix in the centre. It makes the spreading mess

8- When spread,  allow them to cool. When cooled run a knife to cut into strips. Roll tightly these strips to make khandvi rolls

For Tempering/Tadka

1- Heat Oil in a tadka pan and add oil. When heated, add mustard seeds and sesame seeds. When crackle, pour the tadka over rolled khandvi.

2- Serve the snacks with fresh coconut,anaardana/pomegranate seeds and fresh coriander leaves on top

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