How to make Pinwheel Khandvi -
The popular Gujarati snack stuffed with green chutney, cut into.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Yogurt (दही)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Pinwheel Khandvi checkout Khaman Dhokla, Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Khaman Dhokla . You can also find more Snacks and Starters recipes like Caramelized Onion and Cheese Tart Chicken Wrapped Prawns Stuffed Naan Bombs Poha Aloo Tikki
Pinwheel Khandvi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pinwheel Khandvi Recipe
Gram flour (besan) 1 1/4 cups
Yogurt 1 cup
Ginger-green chilli paste 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Salt to taste
Asafoetida a pinch
Oil 2 tablespoons + for greasing
Green chutney 4 tablespoons
Paneer (cottage cheese) grated 1/2 cup
Scraped coconut 4-5 tablespoons
Fresh coriander leaves roughly chopped 1/2 cup
Mustard seeds 1 teaspoon
Method
Step 1
Mix gram flour and yogurt in a bowl. Whisk well.
Step 2
Add ginger-green chillipaste, turmeric powder, salt and asafeotida and mix well.
Step 3
Put the mixture in a non-stick pan, cook till thickens, stirring continuously.
Step 4
Grease the back of three-four thalis with oil.
Step 5
Spread quickly and as thinly as possible. Similarly spread on the back of other thalis.
Step 6
When cool, cut into strips two inches wide, spread green chutney, cottage cheese, coconut and coriander leaves over the gram flour mixture and roll.
Step 7
Arrange the khandvis on a serving plate.
Step 8
Heat oil in a small pan and add mustard seeds. When the seeds splutter drizzle the tempering evenly over the khandvis.
Step 9
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
