gujarati khandvi in pressure cooker recipe, hw to make gujrati khandvi quick

gujarati-khandvi-recipe

Gujarati khandvi in pressure cooker recipe with step by step photos:- Khandvi is very famous gujarati recipe which is made from chickpea flour. Khandvi is a smooth, spiced and melt in mouth besan rolls. It is very mouth watering recipe with gram flour and buttermilk.The traditional method of making khandvi is time consuming but it is very healthy because it has very Less or i can say almost 0 amount of oil.

 

I have already shared traditional method of making khandvi before on blog. I am sharing one of the easiest way of making khandvi.

If you are beginner then i prefer to use this method. This recipe is prepared in pressure cooker. It has very aromatic flavor and very regular seasoning.
The Recipe yields 10-15 khandvi rolls. khandvi is a gluten free healthy snack
if you don’t add asafoetida powder or use wheat free asafoetida. the
recipe can also be veganized using vegan yogurt. to get the sourness,
just add a bit of lemon juice in the batter.(But i didn’t tried this way yet)

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How to make gujarati khandvi quickly in pressure cooker?? video recipe


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Recipe Details for making Gujarati Khandvi in pressure cooker below:

  Recipe gujarati khandvi -how to make khandvi quickly

 Prep Time : 5-7 min | Cook Time : 15-20 min | Total Time : 25- 27 mins
Main Ingredient : gram flour /besan | Serves : 10 – 15 medium size rolls [approx] | Cuisine :gujarti

Ingredients:

  • 1 cup besan/gram flour, 100 gms
  • 2 cups sour buttermilk/chaas
  • 1/4 tsp turmeric powder/haldi
  • Salt to taste
  • a pinch of asafoetida/hing
  • a pinch red chili powder [optional]

Ingredients for tempering:

  • 1 tbsp oil
  • 8 to 10 curry leaves/kadi patta
  • 1 tsp mustard seeds/rai
  • 2 tsp white sesame seeds/safed til
  • 1 green chili/hari mirch, chopped or ½ tsp red chilli powder

Method/Assembling:

  1. Take a cooker jar//bowl and add besan in it.
  2. Add buttermilk,turmeric powder, rec chili powder,asafoetida and salt.
  3. Mix it well.
  4. keep on stirring and
    mixing till all the lumps are dissolved and you get a smooth batter.
    there should be no lumps in the batter. you can also use a hand held
    beater to mix the batter.
  5. spread oil on plates or boards or tray. large steel lids or thalis
    work very well. you can also use the back of a large baking tray or your
    kitchen counter top.Keep you plates ready.
  6. Add 1 cup water in pressure cooker.Put this mixture ready jar in pressure cooker. turn flame to a
    medium. Cook the mixture for 3-4 whistles on medium flame.
  7. once the cooker is cool down.
  8. Take your jar out and again whisk the steamed batter..
  9. The final consistency of the khandvi batter is shown in below pic.
    it took 3 whistles for me to get the correct consistency on a medium low
    flame. the timing will vary depending on the intensity of the flame,
    the thickness/thinness of the cooker.just do the
    plate test and when you can form the rolls, then the khandvi batter is
    ready. if the batter becomes too thick, then it becomes difficult to
    spread and you don’t get thin layers in the rolls.

     

  10. Quickly pour batter on a large plate and spread thinly & evenly
    with a spatula. you have to be quick with batter. since even a bit of
    cooling and the batter becomes likes blob, difficult to spread.
  11. Allow to cool.
  12. Cut into equal sized strips.
  13. Gently roll each strip tightly. then place them in a serving tray or
    plate.if the tray or plate is large, then you will get large rolls. in
    this case after you finish rolling half, just cut horizontally and make a
    second roll.
  14. Arrange the khandvi rolls next to each other in serving plate OR bowl.

Method for tempering:

  1. Heat oil and crackle the mustard seeds.
  2. Then add curry leaves, green chilies and fry for a few seconds.
  3. Add the sesame seeds and when they change color & crackle, pour
    the hot tempering mixture along with the oil on the khandvi rolls
    evenly.
  4. Garnish khandvi with some more coconut and coriander leaves, if you prefer.
  5. Serve khandvi with coriander mint chutney.

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