Khandvi is a simple savoury snack from the Gujarat State of India. Over a period of time, it has found favour not only with other regions of the country but also internationally, owing to a large expatriate Gujarati community residing in various parts of the world.

The USP of this dish lies in its simplicity and easy (though deftful) preparation. It’s non spicy yet  flavourful, which makes it conducive for pairing with different beverages. Also, if you are looking for an Indian dish with a strong Umami expression, look no further!

Ingredients

1 cup besan (gram flour)
1 cup fresh curds mixed with 2 cups water
1 ½ tsp ginger and green chilli paste
¼ tsp turmeric powder
salt to taste

For tempering

2 tsp vegetable oil
1 tsp mustard seeds
6-10 curry leaves
a pinch of asafoetida

For garnish
2 tbsp fresh grated coconut
2 finely chopped coriander leaves

Preparation

Combine the besan, curd-water mixture, ginger-chilli paste, salt and turmeric. Mix well to a smooth batter without lumps.

Put the mixture in a heavy bottomed non-slice pan. Cook on slow flame, stirring continuously till it is thick and shiny (approx 10-12 min).

Grease a clean, smooth and flat surface with cooking oil(I usually use the back of a  steel platter. One can also use the reverse side of an oven baking tray provided it is absolutely flat).

For testing purpose, spread a blob of the mixture evenly on the greased surface and try to roll it up. If the mixture comes off easily, it is ready for further preparation, else cook it a little more.

Spread a generous dollop of the mixture on the greased surface while it is still hot, quickly with the help of a spatula. Please note that spreading  will be difficult if the mixture is cold or the speed is slow. The effort should be to spread it as thinly as possible.

Once the spread mixture is cool, make lengthwise equidistant cuts throughout the spread. Roll up strip by strip gently. Keep the rolls in a flat serving dish.

Pour the tempering* over the rolls and garnish with grated fresh coconut and chopped coriander leaves. Chill it in the fridge for around 30 min before serving.

* For the tempering
Heat oil in a small deep pan and add mustard seeds. Once the seeds start crackling, add the curry leaves and asafoetida. Use immediately.

Wine Pairing Recommendation (by Col Joe)

“This is typically an hors d’œuvre dish, given its mild and savoury character. It has a palate coating creamy texture with secondary flavours bursting through the garnishing of cracked mustard seeds and curry leaves. These are accentuated by the subtle aromatics of fresh coriander and the additional creaminess of fresh coconut. Also, the inherent aromatics of gram flour lean towards a smoky and minerally profile. All these traits make it an ideal accompaniment to a sparkling wine or a cool climate fresh white wine like a Chardonnay or a Pinot Grigio.

My favourite pairing with this wine has always been a Champagne with good acidity and a toasty character. I tried it with two Champagnes from the Taittinger stable viz. Taittinger NV Brut Réserve (Champagne blend) and Folies de la Marquetterie (a single vineyard Pinot Noir-Chardonnay blend). Both the Champagnes worked well, but I prefered the NV Brut which is  crisper on the palate. Also since  Folies de la Marquetterie is best enjoyed on its own, given its delicate character.”

taittinger-brut-reserve

taittinger-folies

Smita Joshi
wirtten by: Smita Joshi
Smita is a self taught cuisinière who picked up various cooking styles while travelling across India with Col Joe during his Army days.Her adeptness in Indian as well as International cuisine enables her to bring up just the right pairings with beverage surprises that Col Joe springs up frequently.
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