Inside India’s Kitchen: Khandavi (Savory Snack)
India’s diverse cultures create a great diversity of cuisine. In small towns and villages, the households not only retain centuries old flavors but also the traditional cooking ware.
Numerous traditional communities hold secrets to many healthy and scientific ways of cooking; while India’s traditional cooking ware highlight age-old sense of scientific designing, perfect for varied cooking styles. The methods of Indian cooking diversify with even minor changes in culture, climate, geography or staple crops. ”Community cooking” still exists in many parts of India; however, in urban areas it has shrunken to temples and community celebrations.
Every week an Epoch Times’ reporter in India visits a home-kitchen to enchant you with original, rich flavors from the country.
This week’s flavor comes from the snack table of Usha K. Sindhvad, 58, a traditional Gujrati homemaker. Gujrati cuisine is extremely rich and primarily vegetarian, the dishes being sweet, salty, and spicy at the same time. Here we bring you one:
Khandavi (Savory Gujrati Snack)
1 cup Bengal Gram flour (besan)
1 cup of yogurt
2 cups of water
1 teaspoon of green chilli paste
1 pinch of turmeric powder
Salt to taste
3 teaspoons of oil
½ teaspoon of mustard seeds
½ teaspoon of cumin seeds
1 teaspoon of roasted sesame
½ teaspoon of asafetida
1 tablespoon of fine cut coriander
Few curry leaves
4- 5 green chillies
1. Mix the yogurt and water (buttermilk)
Add chilli paste and turmeric powder to it
On a pan, add Bengal gram flour and mix the above mixture to it
Keep stirring the mixture on a medium flame for about 15 minutes
Spread the mixture on a smooth surface and allow it to cool
2. For garnishing
Heat oil in a pan and add mustard seeds till it spurts.
Then, add cumin seeds and sesame to the oil
Finally put off the flame and add asafetida, curry leaves, chopped green chillies, and coriander
3.Spread half of the garnished mixture to the initial thin layer
Make rolls of the mixture and cut it into small pieces
Finally garnish again with the left over mixture