Try this Spicy Garbanzo Bean Flour Rolls (Khandvi) recipe
- Carbohydrate 0.418782041493722 g
- Cholesterol 0 mg
- Fat 0.436431833051737 g
- Fiber 0.0343666667890724 g
- Protein 0.0907299999723438 g
- Saturated Fat 0.307304658083623 g
- Serving Size 1 1 roll (1g)
- Sodium 0.288283333122436 mg
- Sugar 0.384415374704649 g
- Trans Fat 0.0252626208165035 g
- Calories 6 calories
Step-by-step
- In a small bowl, mix the dried coconut with 1 tablespoon of water and set aside.
- In a medium bowl, mix the besan, salt, lemon juice with 1 1/2 cup of water. Stir and break up the lumps until you have a smooth batter.
- Add 1 tsp of oil to a 12 inch non-stick skillet (or any non-stick pot will work). Turn on the heat to medium and add the batter to the cold pan. Turn the heat to high and let the batter cook. Add 1 tsp of oil after 5 minutes of cooking. Keep stirring continuously otherwise the batter will stick and burn. Cook until the batter thickens to the consistency of spackle.
- Test the doneness of the batter by spreading a little onto the counter or the back of a cookie sheet. If the batter lifts from the surface and is easy to roll up, it’s done. If not, keep cooking a little while longer. Don’t forget to keep stirring the whole time. The cooking process should take about 10 minutes.
- As soon as the batter is done, work quickly to spoon out the batter onto a flat surface (backs of cookie sheets, a clean counter, or table tops all work well). Using a spatula, spread out the batter into thin sheets. The thinner the layers, the better the khandvi. So try to get the layers as thin as possible. Again, work quickly because the batter will cool and become hard to spread.
- Once the batter is spread out, cut into rows about 1 to 2 inches wide.
- Using the tips of your fingers, roll the khandvi into rolls. Keep the rolls loose because loose rools taste better than tight rolls.
- Once all the khandvi are rolled out, heat a small pan with 1 1/2 tbsp of oil. When the oil begins to shimmer, test the oil by tossing in a mustard seed. If it sizzles, the oil is ready. Toss in the rest of the mustard seeds. Let cook for a few seconds. Add the green chilies and sesame seeds. Cook a few more seconds. Add the cilantro and turn off the heat.
- Pour the oil and spices over the khandvi. Sprinkle the soaked coconut over.
- Serve at room temperature.
How do you know when chickpea flour batter has cooked past the raw stage without scorching the bottom of the pot? The transition from a pourable liquid to a thick paste happens rapidly over medium-high heat, requiring continuous motion to prevent lumps from forming in the starch matrix. Besan relies entirely on thorough cooking to eliminate its inherent bitterness, changing from a dense paste into a glossy mixture that reaches the consistency of spackle within roughly ten minutes. Spreading this batter requires speed because the mixture sets permanently as the temperature drops below a critical threshold. Working on the inverted backs of baking sheets allows a bench scraper or offset spatula to glide smoothly across a flat expanse, yielding sheets thin enough to roll without cracking. Spreading the layers too thickly results in dense cylinders that lack the delicate, melt-away texture characteristic of properly prepared rolls. Substituting refined cornstarch or rice flour for a portion of the chickpea flour alters the structural integrity entirely, often preventing the sheets from holding their curled shape during handling. Finished rolls hold their quality at room temperature for several hours under a damp towel to prevent drying, though refrigeration alters the moisture balance and makes the delicate exterior tough. Freezing is not recommended because thawing breaks the fragile starch bonds, releasing trapped water and turning the rolls into a soggy paste.
