Snacks

Mazadaar Khandvi Rolls Recipe

Mazadaar Khandvi Rolls Recipe

Mazadaar Khandvi Rolls Recipe

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Pakistani
Servings 4

Ingredients
  

  • ½ cup Gram Flour
  • ½ cup Plain Yogurt
  • Salt To Taste
  • ½ tsp Ginger Paste
  • ¼ tsp Turmeric Powder
  • 1 cup Water

Tempering:

  • 1 tbsp Oil
  • ½ tsp Mustard Seeds
  • 1 tbsp Sesame Seed
  • 1 pinch Asafoetida (Hing)
  • 1 Green Chili Pepper

Instructions
 

  • In a blender, add gram flour, plain yogurt, water, salt, ginger paste, turmeric powder, and blend it well. You can mix and blend in an immersion blender also.

Stovetop Method:

  • In a pan, add the blended batter and cook it on a medium flame on a stovetop. Keep stirring continuously, the batter should be thick enough. It will take approximately 5-7 minutes to cook. The timing may vary depending on the intensity of the flame.
  • Note: Do not stop stirring as gram flour (Besan) will start forming lumps.
  • To check whether the batter is thick enough, do a test after 4-5 minutes. Spread few teaspoons of the batter to the plate/mat. Let it cool and then begin to roll, if it doesn't get rolled up the batter needs to be cooked more. And if it rolls up easily, batter is ready.

Microwave Method:

  • In a microwave-safe bowl, add the blended batter and cook for 2 minutes. Take it out stir nicely, it should not create any lumps. Place it back in the microwave and cook for another 2 minutes. Take it out again and stir well.
  • Microwave again for 2 minutes, take it out and mix it well. Now microwave for the last time for 1 minute and then take it out and the batter is ready. Check the batter is ready by spreading on a plate. Let it cool and check that you can roll it.
  • Note: Microwaved the batter for total 7 minutes.

Make Rolls:

  • Take a plate or a silicone mat. Put the batter on the edge of it and spread a thin layer with a spatula. Keep it aside for 5-6 minutes. Repeat the same process to the rest of the batter.
  • Note: You have to be quick with the batter as we don't want it to cool down if it's cooled down it will be difficult to spread it.
  • Once the khandvi is cooled. Cut them into equal-sized strips with a pizza cutter or a sharp knife. Gently roll them tightly and put them in a tray or a serving plate.

Tempering:

  • Heat oil, mustard seeds let them crackle, add green chilies, asafoetida, sesame seeds. When they change color and crackle, take off flame, pour it with a spoon on the khandvi rolls evenly.
  • Garnish it with chopped cilantro and grated coconut. Enjoy it as it is or serve it with green chutney and chai.

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