Introduction:
Gujarat, a western state of India, is known for its diverse and flavorful cuisine. While popular dishes like dhokla, thepla, and khaman receive widespread attention, there are several underrated delicacies that deserve more recognition. One such dish is Khandvi - a light, healthy, and delicious snack made from chickpea flour and tempered with spices. In this blog, we will explore the history and health benefits of Khandvi, along with a step-by-step recipe to make it at home.
History:
Khandvi is believed to have originated in the western regions of Gujarat, where it was traditionally made as a snack or breakfast item. The dish gained popularity in the 1960s and 70s when it started appearing on the menus of restaurants and street food vendors across the state. Today, Khandvi is enjoyed not only in Gujarat but also in other parts of India and abroad.
Health Benefits:
Khandvi is a healthy and nutritious snack that is rich in protein, fiber, and complex carbohydrates. Chickpea flour, which is the main ingredient, is an excellent source of plant-based protein and contains essential amino acids that are vital for muscle growth and repair. Additionally, chickpea flour is high in dietary fiber, which promotes digestive health and helps to keep blood sugar levels stable. Khandvi is also low in fat and calories, making it an ideal snack for weight watchers and those who want to maintain a healthy diet.
Recipe:
Ingredients:
1 cup chickpea flour
1 cup yogurt
2 cups water
1 tsp ginger paste
1 tsp green chili paste
Salt to taste
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida
1 tbsp grated coconut
1 tbsp chopped coriander leaves
Instructions:
In a mixing bowl, combine chickpea flour, yogurt, water, ginger paste, green chili paste, and salt. Mix well to form a smooth batter.
Transfer the batter to a heavy-bottomed pan and cook over medium heat, stirring continuously, until it thickens and becomes glossy. This should take around 10-15 minutes.
To check if the batter is cooked, take a small amount and spread it on a greased plate. Allow it to cool for a few minutes, then try to roll it. If it rolls easily without breaking, then the batter is ready.
Quickly spread the cooked batter in a thin layer on a greased surface such as a large plate or counter. Allow it to cool for a few minutes.
Cut the cooled batter into thin strips using a sharp knife.
In a small pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Once the seeds start spluttering, remove the pan from the heat.
Pour the tempered oil over the Khandvi strips.
Garnish with grated coconut and chopped coriander leaves.
Roll the strips tightly and cut them into bite-sized pieces.
Conclusion:
Khandvi is an underrated yet delicious and healthy snack from Gujarat. Its unique flavor, delicate texture, and high nutritional value make it a must-try for anyone interested in exploring regional Indian cuisine. With this simple recipe, you can make Khandvi at home and enjoy it as a snack or appetizer. So next time you're looking for a healthy and tasty snack, give Khandvi a try
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