Khandvi / Patudi

CREDITS

@ruhee007

INGREDIENTS

1 cup chana flour As needed (according to taste):2 teaspoon Green chilli1 teaspoon Ginger Garlic paste1 teaspoon turmeric Salt to taste

METHOD

Make a runny batter with waterBoil on high heat and keep stirring, no lumps should form at all.
As it gets thicker, lower the heat.
Spread a little on your platform and test and check if it comes out easily when you roll it. If its sticky, cook more for another 5 - 10 minutes.
Grease your platform (flat steel dish or counter or anything flat) with a little oil.
Spread the batter quickly on the platform with a spatula(not too thick, must be thin) and let it cool for 5 minutes.
Cut strips and roll it.
Place in a plate or dish.
Wagaar with oil and mustard seeds and pour over the khandvi/patudi. Garnish with coriander.
Enjoy

INFO & TIPS

You may use yogurt to make the batter if not water.

POSTED ON

28 Apr 2020

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