Khandvi is a savory snack from the Indian state of Gujarat. It is yellowish in color and having the appearance of tightly rolled bite-sized pieces. It is primarily made of gram flour and yogurt/dahi/curd which is slowly cooked into a paste. The mixture is then spread out to cool, cut, and rolled into cylindrical shapes. The mild taste and soft texture make it is a popular snack amongst adults and children alike. It is readily available across India, and has become a very popular snack item. It is commonly eaten as an appetizer or as a snack food on its own. In other parts of India, this popular dish is also known as Suralichi vadi or Patuli
A Samosa is a fried or baked pastry with savory filling. Its size and shape may vary, but typically it is distinctly triangular shape.
Today I thought of doing some experiment with two most popular snack. Used stuffing of samosa in khandvi rolls. Came out amazing. Named this dish as “SAMOSA KHANDVI”. It is extension to regular Khandvi people use to prepare normally. Glad to share this unusual and awesome recipe.
Gram flour (besan/chickpea flour) – 1 cup
Sour curs – 1 cup
Water – 1 1/2 cup
Salt to taste
Pinch of Turmeric powder
Chili powder – 1 tsp
Oil – 2 tbsp
Boiled and peeled Potatoes – 4 medium size
Green peas – 1/2 cup
Ginger chili paste – 2 tsp
Amchur powder/dried mango powder – 1 tsp
Garam masala – 1 tsp
Salt to taste
Pinch of turmeric powder
Red chili powder – 1/2 tsp (Optional)
Oil for frying
Oil – tbsp
Whole red chili – 1-2
Mustard seeds – 1 tsp
Curry leaves – 5 to 6
Sesame seeds – 1 tsp
Cilantro – 2 tsp
Dry shredded coconut – 2 tsp
Aluminum foil for spreading khandvi
Oil for greasing foil.
1. Take curd in a bowl. Add water, Chick pea flour, chili powder and turmeric powder. Mix properly and make smooth batter using blender. Grease Aluminum foil or back side of thali with cooking oil and keep aside.
2. Pour batter into a heavy bottomed pan or kadai and cook on low flame.
3. Keep stirring constantly to avoid lump formation.
4. Cook until mixture becomes thick. It will take approx 8-10 minutes.
5. Transfer a large spoonful of batter over previously greased foil. Spread batter in not to thin not to thick layer with the help of back flat spatula.
6. Let it cool for 2-3 minutes. Make a straight Cut using knife and make wide strips. Make a
6 inch long strips.
1. Heat oil in a pan. Add ginger chili paste. Saute it for few seconds. Add green peas. Cook it for 2 minutes on a medium flame.
2. Mash the potatoes. Add mashed potatoes in to the frying pan. Mash it very well.
3. Add salt, garam masala, amchur powder, turmeric and chili powder. Mix all the ingredients really well. Cook it for 4 – 5 minutes on medium heat.
4. Let this mixture cool down completely.
1. Take one portion of samosa masala. Mould it in to a very thin patties. Place this patty over one strip of Khandvi. Carefully roll each strip into roll and transfer to a serving plate.
1. Heat oil in a pan. Add mustard seeds, curry leaves, sesame seeds and Whole red chili. Let it crackle.
2. Pour this over Samosa Khandvi arranged in serving tray.
3. Garnish it with cilantro and coconut.
Note:- To check whether batter is cooked, spread small amount on a small plate, leave it for few seconds or so and then try to peel it. If it peels out easily, batter is ready.