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| Khandvi - Gujarati Chickpea Flour Rolls #Recipe |
Khandvi is one of those dishes which you will either love or hate. I belong to the former group. This Gujarati delicacy requires a bit of patience to make. With some practice, you can get thin layers which literally melts in the mouth when you eat it. Even if you don't get super thin layers don't worry. Believe me, it doesn't really make much difference to the final taste. My maternal grandmother makes a similar dish which we call 'pithod' or 'patindri'. She makes it in a single thick layer and cuts them in diamond shapes. It is then topped with tadka and the garnishing.
One has to prepare the batter for khandvi and cook it until it is just right to spread. If you do it wrong there, the batter won't set at all. I do a simple test to know if the batter is cooked enough. For that, I just drop a small spoonful of the cooked batter and spread it. If it sets in one minute then I know that the batter has cooked enough for spreading.
