Khandvian Recipe


2 cups besan
1 tsp. salt
½ tsp. crushed chilies
½ tsp. cumin seeds (Zeera)
½ tsp garam masala
Water 2 cups
½ oil
½ tsp. mustard seeds
3 Curry leaves (Karhi Patta)
½ tsp. fenugreek (methi)
2 tbs. tamarind (Imli) paste
1 pinch asafetida (Heeng)

½ cup oil
2 tbs. onion paste
1 tsp. ginger (Adrak) paste
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 tsp. coriander (Dhaniya) powder
½ tsp. garam masala
½ tsp. salt


In hot oil heat fenugreek seeds, mustard, zeera, add besan, water salt, chili, garam masala, and cook on low heat. When dry and take the shape of a ball spread on greased plate ½ inch thick layer. When cooled cut any shape 1½ to 2 inches in size. Make gravy
In hot oil add onion, fry little then add all the spices roast it for few seconds and add 2 cups of water. Cook well and then put khandvian in the gravy.
Serve with chapati
Serving: 4 persons