Ingredients
- 500 g. besan (gram flour), sieved
- 200 g. dahi (yogurt)
- 1 tsp. cumin (zeera)
- 2 tsp. chilli powder
- 1 tsp. turmeric (haldi)
- salt according to taste
- 1 tsp. ginger
- 1 tsp. garlic
For Gravy / curry
- 1 large onion
- 1 tsp. coriander powder
- 2 tsp. chilly powder
- 1tsp. turmeric (haldi)
- salt to taste
- 1 tsp. ginger paste
- 1tsp. garlic paste
- 1/2 tsp. methi (fenugreek)
- 100 gm. dahi (yogurt)
Methods:
1. Mix dahi, besan, cumin, chilli powder, turmeric, salt, ginger and
garlic in a saucepan. Add 3 glasses of water and stir well. Stirring
all the time, cook over medium heat until the mixture is very thick and
all the water has evaporated. Pour the mixture in greased tray and
leave it to cool down. As soon as the khandvi begins to set, cut it
into squares.
2. For the gravy, heat oil in a heavy based saucepan. Add the onions,
ginger and garlic. Stirring frequently, fry for 5-8 minutes until the
mixture turns to a rich golde color.
3. Add chili powder, turmeric, salt, green chili, coriander powder and
a little water to prevent the mixture from sticking to the bottom of
the pan. Stirring frequently, fry the mixture for few more minutes.
Then add dahi. Still stirring frequently, fry the onion mixture for
about 5-8 minutes, add a little water, if necessary, to prevent the
mixture from sticking to the bottom of the pan. Keep frying until the
oil begins to separate.
4. Carefully place the khandvi squares in curry. Add methi and garam
masala and stir carefully. Reduce the heat, cover and allow to cook for
about 10-12 minutes. Add coriander leaves, green chilies and lemon
juice.
5. Serve with Nan, Roti or plain boiled rice.
