Bhavna
Today I am going to show you the easiest way to prepare Khandvi using Pressure Cooker. Most people think making Khandvi is tricky but now you will make it with full confident with my foolproof recipe.
Khandvi or Paturi or Dahivadi is a savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and curd(Dahi).
Khandvi is readily available across India, and is commonly eaten as an appetizer or snack. Many people choose to buy it from local shops rather than preparing it at home, though it is easy to make. In other parts of India, this dish is also known as Suralichi vadi or Patuli.
Tips: Be sure to add just enough liquid(No extra) when the mixture is cooked in cooker compared to regular pot.
One more tip to share here is that If your Khandvi mixture is not cooked well, you can cook again the same mixture instead of throwing it away and you will be able to spread and roll Khandvi after that. What I normally do is that for 1 cup of Besan, I hear about 6 whistles and it always work but for any reason if you find liquid in the mixture after stirring it well, just go ahead and cook again and hear 1 or 2 whistles, let pressure release, open, stir quickly and spread.
Khandvi in Pressure Cooker
Ingredients
- For the Batter:
- 1 cup Besan (Chickpea Flour)
- ¾ cup Plain Yogurt (Dahi)
- 1 tbsp Mix of Ginger and Green Chili Paste
- ¼ tsp Turmeric (Haldi)
- Salt to taste
- 11/3 to 11/2 cups Water (Depend on Yogurt, if yogurt is not thick add little less than 11/2 cups)
Note: Be very specific about measurement or else the recipe may not work)
For seasoning:
- 1 tbsp oil
- ½ tbsp mustard seeds (Rai)
- 1 tbsp Sesame seeds can be added as well
for the filling: Optional
- 2 tbsp fresh grated coconut or Paneer or Cheese
- 2 tbsp chopped coriander leaves/dhania patta
Instructions
- Grease 2 trays or thalis with ½ teaspoon oil and keep it ready.
- In a medium bowl(Make sure it can fit into cooker and should be heat tolerant) mix Besan, Yogurt, Ginger, Green Chili, Turmeric, Salt with water. Be sure to add just little water initially to make smooth paste and then add rest of the water. The final batter will be like thick milk.
- Now, into the pressure cooker, add 11/2 cups water and place bowl of batter in it and cover the cooker with whistle on.
- Cook on medium heat and hear about 5-6 whistles.
- Allow pressure cooker to cool naturally till all the air escaped.
- When you hear no hissing sound, open the cooker carefully, the batter should be really hot, if you see water on top, drain and start stirring the batter vigorously till smooth and quickly spread onto thali before it cools down. If the batter cools down, you won't be able to spread.
- Let batter settled.
- In mean while, prepare seasoning.
- In a small wok, heat up 1 tbsp oil on medium to high heat.
- When the oil is hot enough, add mustard seeds, and let them pop, turn off the stove.
- Coming back to the trays, sprinkle Dhaniya and paneer on top, cut and roll the Khandvi.
- Pour Tadka on rolls and serve.
- Finish Khandvi same day or refrigerate no more than one day.
