How to make soft melt in the mouth Gujrati Khandvi? | 8 new Stuffed Khandvi Recipes! | Gujrati Food – Pressure Cooker & Microwave Preparation

It’s a weekday again and also the time to rack your brains for something creative and easy to pack for lunch. Now is also the time to thank the Gujrati folks you know. Not only are they nice people, but man do they know how to cook! Bhajiya, Dhokla, Handvo,Thepla, Khandvi and Dhokla– scripted recipes of getting khatta-meetha taste through to you. Thanks to my dad, we had the fortune of living in a Gujarati Neighborhood once and we took good advantage of it. 😉 This week is dedicated to quick and easy lunchbox recipes. You know how this Blog works, every dish comes with multiple variations! Enjoy making khandvi recipe in pressure cooker or microwave.

Khandvi is no garlic no onion – Jain recipe. You don’t need a whole lot of ingredients to make Khandvi at home. Unless you’re going for a stuffed Khandvi, you can make an immensely delicious recipe with just the basic ingredients. The trick to make perfect khandvi is in batter’s consistency. Here are some tips to make Khandvi right in your very first try using microwave oven or pressure cooker!

My Recipe Corner

How to make quick and easy Khandvi? (Under 25mins Recipe)

Take a bowl and add 1/2 cup chickpea flour, 1/2 cup curd, water 3/4th cup, (OR in place of curd and water- add Buttermilk 1 cup), pinch of asafoetida, turmeric powder, salt and whisk it nicely without leaving any lumps (important).

Cooking Khandvi in Microwave

1. Place the bowl in a microwave and cook on high flame for 5 mins
2. Remove from microwave and whisk the mixture until smooth
3. Place it in microwave again and cook for about 4 minutes this time. Remove again and whisk well
4. Repeat this in interval of 2 – 2 minutes (whisk again) and then for about a minute. The whole purpose of this activity being each time you will notice that the batter will get thicker and difficult to whisk -that is the batter is getting cooked. The cooking time will vary by microwave oven and hence recommend you to check the consistency of the batter in regular intervals
5. The batter once cooked will be thicker than it was initially, but should still be in a consistency where it can be spread evenly and in a thin layer on a plate.
6. Make thin slits of the cooked batter, and peel it through the edges and roll. Then place the rolled Khandvis on a serving plate

Cooking using Pressure Cooker

1. On a high flame pressure cook the Khandvi batter for 3 whistles.
2. Now simmer the flame to low and cook for 5 -8 minutes
3. Take out the cooked batter now, grease a plate/thaali/flat surface and immediately spread the pressure cooked batter evenly across the plate then allow it cool for 10 minutes
4. Make thin slits of the cooked batter, and peel it through the edges and roll. Then place the rolled Khandvis on a serving plate

How do you know that the batter is cooked?

• The raw smell of the flour should have gone when it is cooked. When the batter is ready, you will notice that it pulls away from the wall of the bowl and no longer sticks to the side.
• This is how you check if the batter is ready: Take one teaspoon of batter and smear it on a greased plate/thali as thin as possible. Now roll over the spread batter, if you are able to do it then it’s ready else, cook it for another minute.

Tempering

1. Now is the time to temper – Heat the oil in a pan and add mustard seeds, asafoetida, green chillies, curry leaves and saute it. Add sesame seeds in the end, when they change color & crackle pour the tempering along with oil evenly on the Khandvi rolls
2. Also garnish with generous amounts of coriander leaves and grated coconut

PS: Serve hot with Coriander Mint Chutney or Coriander Chutney 

If you enjoy this recipe, you should also check out Gujrati Dhokla!

My Top Recipe Recommendations

1. Classic Khandvi – Pressure Cooked Version
2. Classic Khandvi –  Khandvi in Microwave
3. Stuffed Faraali Khandvi
4. Stuffed Khandvi rolls with tomato, garlic and fennel sauce
5. Pomegranate Flavored Stuffed Khandvi
6. KalaKhatta Mango Stuffed Khandvi
7. Stuffed Khandvi with Onion+Bell Peppers Masala
8. Stuffed Beetroot Khandvi
9. Maggi Stuffed in Spinach Khandvi
10. Tri-color Stuffed Khandvi

My Improv & Notes

• One of the crucial steps is to check whether batter is properly cooked or not, spread small amount of batter on a smooth surface like back surface of a plate. Let it cool for 5 mins atleast, if it peels out easily, mixture is cooked. If not, cook it for little longer
• That said, another key aspect for the previous step to work is making sure the batter is not too thick. Otherwise the batter will not spread properly on plate/thaali.
• Once the batter is cooked, spread it on thali immediately. If the batter cools down  before spreading, it cannot be spread properly 
• If buttermilk is not sour enough. Add 2 teaspoons lemon juice to the buttermilk.
• Do not apply pressure while rolling to avoid breaking the Khandvi
• If this is your first time trying Khandvi, experiment using a small batch

Restaurants Serving Good Khandvi in Bay Area

• Milan Sweet Center
• Krishna Restaurant
• Bikaner Indian Cuisine