SPINACH KHANDVI

Khandvi is a soft, melt-in-the-mouth Gujarati delicacy made with gram flour and buttermilk. These delicate rolls are loved not only in Gujarat but across India. Traditionally, preparing khandvi requires continuous stirring and patience to achieve the perfect consistency. This pressure cooker method makes the process much quicker, easier, and almost effortless. Today, I’ve given this classic recipe a nutritious twist by adding fresh spinach puree.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

For the Khandvi:

1 cup gram flour (besan)
2 cups sour buttermilk
½ cup spinach puree
A pinch of turmeric powder
Salt to taste

For the Tempering:

2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sesame seeds
A pinch of asafoetida (hing)

Method:

In a mixing bowl, combine the gram flour, sour buttermilk, spinach puree, turmeric powder, and salt. Whisk well until you get a smooth, lump-free batter.

Transfer the batter to a pressure cooker and cook for 3 whistles. Allow the pressure to release naturally. Open the cooker and stir the cooked mixture well until smooth.

Immediately spread the mixture into a thin, even layer on the back of greased plates or a clean kitchen counter using a spatula.

Once it cools slightly, cut into strips about 1 inch wide and gently roll each strip. Arrange the rolls on a serving plate.

Heat oil in a small pan. Add mustard seeds, cumin seeds, sesame seeds, asafoetida,. Pour the tempering over the prepared khandvi.

Notes:

Garnish with freshly grated coconut and chopped coriander leaves for extra flavour and freshness.

For stuffed khandvi, spread your favourite filling, such as green chutney or grated cheese, over the cooked layer before rolling.