Khandvian
Course: MainDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
35
minutesCalories
150
kcalIngredients
2 cups besan
1 tsp. salt
1/2 tsp. crushed chilies
1/2 tsp. cumin seeds (Zeera)
1/2 tsp garam masala
2 cups water
1/2 cup oil
1/2 tsp. mustard seeds
3 Curry leaves (Karhi Patta)
1/2 tsp. fenugreek (methi)
2 tbs. tamarind (Imli) paste
1 pinch asafetida (Heeng)
- Gravy
1/2 cup oil
2 tbs. onion paste
1 tsp. ginger (Adrak) paste
1/4 tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 tsp. coriander (Dhaniya) powder
1/2 tsp. garam masala
1/2 tsp. salt
Directions
- 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
absolutely looking forward to trying this recipe! It is so uncommon that I never expected to see it on here! (always have to make a special request for it!)
thanks!