Lunch
Spinach Khandvi Recipe - Savory Gram Flour Pinwheels With Spinach Recipe At Home
If you enjoy Spinach Khandvi Recipe - Savory Gram Flour Pinwheels With Spinach Recipe At Home cuisine, this Lunch recipe is worth trying at home....
⏱️
10 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 cup Gram flour (besan)
- 1 cup Curd (Dahi / Yogurt)
- 100 grams Spinach Leaves (Palak) - roughly chopped
- 1-1/4 cups Water
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Sugar
- Salt - to taste
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Sesame seeds (Til seeds)
- 6 Curry leaves
- 2 tablespoons Fresh coconut - grated
- 2 tablespoons Coriander (Dhania) Leaves - chopped
- 2 teaspoons Sunflower Oil
Instructions
1
To begin making the Spinach Khandvi method, into a blender combine the besan, curd, spinach leaves, turmeric ground mix, asafoetida ground mix, sweetener, table salt and blitz it once, once it has all come together. Open the mixer jar empty in about a cup of moisture and blitz the mixture once again. When you pulse, empty in the moisture little at a time, so we get a finely pureed spinach mixture.Before we proceed to the next step, we need to prepare the work surface to make Khandvi.
2
It is important to have a seamless surface and the ideal is granite counter top.
3
rinse the counter top thoroughly as you will be spreading the cooked gram baking flour mixture.
4
If you don't have a granite counter top, then you can use a flat plate or a seamless cookie sheet big enough to spread the mixture.
5
If you do it on plates, or cookie sheets, you will probably have to spread the mixture in multiple rounds.
6
The number of these plates you need will depend on how thin you spread the mixture.
7
My estimate is about 3-4 plates of 12 inch diameter.
8
Also if you use plates or cookie sheets, spread them on the back side.Transfer the khandvi liquid base into a non-stick cooking vessel and mildly hot on low to medium mildly hot, stirring constantly to prevent lump formation.
9
Continue stirring on low mildly hot, till the mixture thickens for 15 moments.The mixture will begin to attain a shine.
10
Once you notice the Khandvi liquid base has a shine to it and has thickened, turn off the mildly hot.
11
Keep the mixture covered, so it remains burning while you proceed to the steps below, as it will not spread when it cools down.Spread the burning mixture on the prepared surface as thinly as possible, with a flat spatula.
12
When you have finished spreading the liquid base, allow it to cool a little and settle down about three moments and not less.
13
Repeat this process and continue to spread the entire mixture, before it cools down.After about 10 moments have passed begin rolling the mixture into a log starting from the top.
14
Once the rolls have been made, cut the rolls into one inch size logs.
15
Place the cut rolls on a serving platter.mildly hot cooking oil in a cooking vessel for seasoning; empty in mustard seeds, cumin seeds, sesame seeds, curry leaves allow them to crackle.scatter the seasoning over the rolls and top with coriander leaves and coconut.
16
This can be made one day ahead and kept in the refrigerator and warmed up in the microwave before serving.present Spinach Khandvi as a side dish along with Gujarati Dal, Aloo Bhindi and burning Phulkas for your weekday lunch.
Recipe Information
Cuisine
Gujarati Recipes
Gujarati Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
40 minsTotal Time
50 minsMaster Chef
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