Tips and Tricks to Making Khandvi (Paturi)| Easy Microwave Khandvi Recipe
Updated: 6 days ago
Now here's an appetizer dish that you can impress your friends with!Many people think Khandvi is so tricky to make...and it is if you don't know how to do it! But with these tips and tricks I share with you in this video, you are sure to surprise yourself! And you can indulge in this delicious appetiser dish any time you like!
And best of all, I made this with Vegan yoghurt, so if you are vegan, you can enjoy this too!
Easy Microwave Khandvi Recipe Cooking Time 40 Minutes (Approx)
· ¾ Cup / 85g / 3oz Chickpea Flour (Chana Flour
· ½ tspn Salt
· ½ tspn Red Chili Powder
· 6 fl oz / 177ml Plain Yoghurt (Can substitute Vegan Yoghurt)
· 12 fl oz / 355ml Water (Room Temperature)
For the Tempering:
· 3 Tbspn Oil
· ½ tspn Mustard Seeds
· ½ tspn Sesame Seeds
· 3-4 Curry Leaves
· 2 Sliced Green Chillies (Optional)
· 1 Tbspn Chopped Coriander
Sieve the chickpea flour into a microwave proof bowl. Add the salt and chili powder and mix with a whisk.
Add the yoghurt and water and mix thoroughly with a whisk.
Place in a microwave and cook for 3 minutes on high setting. Once this is done, scrape down the sides with a spatula, then stir with a whisk. Repeat this for another 4 minutes.
Meanwhile, get the tempering ready. Heat the oil in a pan with a lid for a minute, then add the mustard seeds. Wait until they start popping. Then add the sesame seeds and turn off the heat. Add the curry leaves and the green chilies if you are using them. Leave aside.
Once the 4 minutes are up, taste the dough and add more salt or chili powder if needed.
Cook for another 4 minutes.
At this point, the dough will have cooked for 11 minutes. Check if the dough is cooked by spreading some on the back of a spoon. Let it cool. Try peeling it off. If this peels off easily and doesn’t taste raw, it is done. If not, place in the microwave for another 2 minutes. Check again.
Once the dough is cooked, spread it quickly on a flat surface. Do this with confidence! Don’t dilly-dally on this step! If you are using your countertop, make sure it is very clean! Spread to 1 -2 mm thickness. Thin is better than too thick, but too thin is hard to roll. You want to spread all the batter in this step.
Let this cool on the surface.
TIP: Once the batter has cooled, get a pastry brush and spread a little of the cooled tempering on the top surface of the batter you just spread. Be sure to avoid any curry leaves or green chilies in the tempering! Spreading a little tempering helps prevent the khandvi tasting doughy and makes it taste more light.
Then cut the khandvi into long strips about 1½ to 2 inch strips. Use a plastic knife to prevent scratches. (You can cut them wider, roll them, then cut them into smaller piecesif you want to instead!)
Using a spatula, lift one side of a strip and start rolling the khandvi using two fingers. Do this with all the strips and place them in a plate.
Garnish with the tempering and with chopped coriander. Enjoy!