• Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Makes: 4
  • Freezing: not recommended

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Besan or chickpea flour is transformed into an amazing snack in just a few minutes!

  • Ingredients:

  • 1 cup (250 mL) chickpea flour
  • 1 pinch asafetida
  • 1½ tsp (7 mL) salt
  • 1 cup (250 mL) plain yogurt
  • 1¼ cups (300 mL) water
  • 1 tbsp (15 mL) Crisco® Vegetable Oil
  • 1 tsp (5 mL) mustard seeds
  • 1 tsp (5 mL) green chilies, chopped
  • 1 tbsp (15 mL) fresh grated coconut
  • 1 tbsp (15 mL) cilantro, chopped
  • Method:

  • Whisk together first five ingredients in a sauce pan. Make sure no lumps are formed.
  • Slowly cook the batter on medium-high for 8-10 minutes, whisking continuously. Cook until batter thickens to a paste and leaves sides of the pan.
  • Turn off heat.  Divide into two parts.
  • Use the back of a spatula to immediately spread paste on back of 9x11” (23x28 cm) baking sheets in thin uniform layer. Let cool for 5-8 minutes.
  • Cut khandvi lengthwise into 4 strips about 2” (5.1 cm) wide. Lift one end. Roll up individually. Place on a serving dish.
  • Heat oil in a tadka/tempering pan on medium high heat. Add mustard seeds. As they sputter, add chilies.
  • Turn off heat. Pour evenly over khandvi. Garnish with grated coconut and cilantro. Serve as an appetizer.
  • Tip:

  • To check for doneness, spread a spoon of chickpea paste on baking sheet. If it dries firm then it’s done. Otherwise cook for a couple of minutes more.
  • ©/® Smucker Foods of Canada Corp. or its affiliates.