Chickpea Flour Rolls and Fries

Chickpea Flour Rolls (Khandavi)

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Serves: 6

The chickpea flour is known as besan and the rolls are known as Khandavi. This dish was my mother's specialty. My mother used to make it on special occasions and whenever guests were coming over. She is not able to cook anymore but I learned this recipe from her on my last visit to India.
Ingredients
  • ½ cup chickpea flour (besan)
  • ½ cup yogurt (not Greek)
  • ¾ cup water
  • 1 teaspoon finely minced green chili (jalapeno or serrano)
  • 1 teaspoon finely minced ginger
  • ¼ teaspoon turmeric
  • Pinch of asafetida
  • 1 teaspoon salt or to taste
  • 3 tablespoons finely chopped cilantro
  • 3 tablespoons freshly grated coconut
  • Oil for brushing on baking sheet
For Tempering (Vaghar):
  • 2 tablespoons olive or canola oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon chili powder
Directions
  1. Prepare two large or three medium sized baking sheets for spreading cooked besan. Invert baking sheets and brush them with oil and set them aside. You can also use silicon mat or spread on a stone kitchen counter.
  2. Whisk together besan, yogurt, water, green chili, ginger, turmeric, asafetida and salt in a medium heavy bottomed pot until smooth.
  3. Start cooking besan on low heat, stirring constantly to avoid lumps. Cook besan until it is fully cooked, about 7 to 10 minutes. Immediately spread besan on to baking sheets in thin layer (thickness of tortilla).
  4. Sprinkle two tablespoons each of cilantro and coconut on baking sheets evenly. Make 2 ½ inch cuts evenly on spread batter vertically along the width of baking sheet.
  5. Gently start rolling khandavi as tight as you can, until all spread batter is gone. This batter will make 12 to 14 khandavi. Arrange khandvi vertically on a casserole dish.
  6. In a small heavy bottomed pot, heat oil on medium heat until simmering. Add mustard seeds and let them sizzle, 30 seconds. Add remaining vaghar ingredients and let it cook 10 seconds. Pour over arranged khandvi. Garnish with remaining cilantro and coconut. Serve within few hours at room temperature.

 

 

Chickpea Flour Fries

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Serves: 3

Chickpea flour is known as besan.
Ingredients
  • ½ cup chickpea flour (besan)
  • ½ cup yogurt (not Greek)
  • ¾ cup water
  • 1 teaspoon finely minced green chili (jalapeno or serrano)
  • 1 teaspoon finely minced ginger
  • ¼ teaspoon turmeric
  • Pinch of asafetida
  • 1 teaspoon salt or to taste
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons freshly grated coconut
  • Oil for brushing on baking sheet
  • Oil for frying
For Tempering (Vaghar):
  • 2 tablespoons olive or canola oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon chili powder
Directions
  1. Whisk together besan, yogurt, water, green chili, ginger, turmeric, asafetida and salt in a medium heavy bottomed pot until smooth. Brush with oil a small 6 x 10 baking sheet.
  2. Start cooking besan on low heat, stirring constantly to avoid lumps. Cook besan until it is fully cooked, about 7 to 10 minutes. Immediately spread besan on to baking sheet in even layer.
  3. Transfer the baking sheet to freezer for 2 to 3 hours or overnight in the refrigerator.
  4. Cut the batter into ½ inch thick fries. Heat oil into a frying pan until hot enough to fry. Fry the fries in 3 to 4 batches until golden brown, about 3 to 4 minutes per batch. Transfer fries to paper towel lined dish or on a wire rack to drain excess oil. Once oil is drained, transfer fries to serving dish or bowl.
  5. In a small heavy bottomed pot, heat oil on medium heat until simmering. Add mustard seeds and let them sizzle, 30 seconds. Add remaining vaghar ingredients and let it cook 10 seconds. Pour over the fries. Garnish with cilantro and coconut. Serve warm.

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Patra

Patra

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Serves: 8 servings

Vegetable Rolls
Recipe Note: This recipe is made with taro leaves, which are not easily available in Indian grocery stores. If you find it use it instead of collard greens.
Ingredients
  • 1 bunch collard greens
  • 2 cups chickpea flour
  • 3 teaspoons salt or to taste
  • 5 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon garam masala
  • ⅛ teaspoon clove powder
  • 2 teaspoons green chili, minced
  • 3 teaspoons ginger, minced
  • 1 teaspoon garlic, minced
  • 1 ½ cups water or more
  • Juice of 1 lemon
  • 2 tablespoons chopped cilantro, for garnish
  • 2 tablespoons shredded unsweetened coconut, for garnish
For Vaghar:
  • 3 tablespoons oil
  • ½ teaspoon fenugreek seeds, optional
  • 1 teaspoon mustard seeds
  • 2 teaspoons sesame seeds
  • ⅛ teaspoon asafetida
Directions
  1. Wash collard greens and drain water as much as possible. Dry each leaf with paper towel. Cut each leaf from each side of stem, discarding the stems. Make three piles of half leaves, big, medium and small. Cover with kitchen towel while you make chickpea flour paste.
  2. Make paste: Combine chickpea flour, dry spices, salt and sugar in a medium mixing bowl. Add green chili, ginger, garlic and lemon juice. Gradually add water and make a thick paste.
  3. On a flat surface, spread a big size half leaf and generously spread chickpea paste on the leaf with a hand or a spatula. Add a medium size half leaf on top of paste. Spread chickpea paste on the leaf. Take a small size half leaf, put on top of paste and spread chickpea paste on the leaf. Fold about 1 inch of left and right side of leaves inside (the paste side). Spread chickpea paste on the folds to tightly seal them. Tightly roll the leaves to resemble a small cylinder. Repeat the process until all the half leaves are used. If there are small pieces of leaves, you can spread it out on larger leaves and seal it with paste before rolling out. Try to make a roll with at least two half leaves. You will get 15-18 rolls.
  4. In a steamer pan, arrange the rolls in a single layer. If all the rolls do not fit, let the first layer steam for 5 minutes and then stack remaining rolls. Steam the rolls for 25 to 30 minutes or until rolls are fully cooked. Let it cool down for 30 to 40 minutes. After this the rolls can be frozen. First freeze on a baking sheet, leaving some space in between, then put in a zip lock bag. Before using them thaw them for 1 to 2 hours.
  5. Cut the rolls into ¾ inch wide pieces. Heat oil in a wok or a frying pan. Add fenugreek seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida and sesame seeds. Immediately add the rolls and stir everything. Let Patra heat on low heat until the bottom layer is golden brown, stirring few times. Garnish with cilantro and coconut flakes. Serve warm as an appetizer or a side dish.

 

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Dal Vada

Dal Vada

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Serves: 4

Mung Dal Fritters
Ingredients
  • 1 cup mung dal with skin
  • 1 jalapeno or serrano chili, roughly chopped
  • 2 inch piece of ginger, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon salt or to taste
  • ½ teaspoon turmeric
  • Water as needed
  • Canola or vegetable oil for frying
Directions
  1. Rinse mung dal in a strainer with water. Soak mung dal in 3 cups of water for 4 to 6 hours or until dal is soft.
  2. Drain most of the water from mung dal, keeping as much skin as you can. Grind mung dal in batches of ½ cup in a blender along with chili, ginger and garlic until it makes a soft batter, leaving some texture. Gradually add tablespoon of water to move contents of blender. Once mung dal is grinded, add turmeric to batter and season with salt.
  3. Heat oil in a frying pan until ready for frying. Using two spoons or a small ice cream scoop drop about one tablespoon of batter in the hot oil. Drop 6 or 7 more vada in hot oil and fry until golden brown and crispy, 5 to 7 minutes. Let excess oil drain on a baking sheet with a wired rack to keep it crispy. Keep frying until batter is gone, about 20 to 25 vada. Serve warm as an appetizer or a snack.
  4. Dal Vada is usually served with thinly sliced red onions season with salt and lemon juice and sautéed green chilies in oil seasoned with salt. To make chilies, take 4 or 5 chilies, if jalapeno then cut in fourths, serrano cut in half, lengthwise, with seeds removed. Sauté chilies in 1 tablespoon of oil for 2 to 3 minutes and season with salt. You can also serve with cilantro chutney and/or ketchup.

 

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Muthia

Steamed Muthia

Serves: 4

For the recipe of Muthia (dumplings), you can use Soji (cream of wheat) or Dhokla flour instead of coarse wheat flour. All these flours are easily available in Indian grocery stores.
Ingredients
  • IFor Muthia:
  • 1 ½ cups Bhakhari flour or Lapasi flour (coarse whole wheat flour)
  • ¼ cup chickpea flour
  • 4 tablespoons oil
  • 2 teaspoons salt or to taste
  • 2 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • ⅛ teaspoon asafetida
  • 1 small doodhi (Indian light green squash) or 2 small zucchinis, shredded
  • 3 teaspoons green chili, minced
  • 2 teaspoons ginger, minced
  • 2 tablespoons cilantro, finely chopped
  • ½ cup yogurt (not Greek) or 3 tablespoons lemon juice
  • Water, as needed
  • 2 tablespoons unsweetened coconut flakes, for garnish (optional)
  • 2 tablespoons cilantro, finely chopped, for garnish (optional)
For Vaghar:
  • 3 tablespoons oil
  • ½ teaspoon fenugreek seeds (optional)
  • 1 teaspoon mustard seeds
  • 2 teaspoons sesame seeds
  • Pinch of asafetida
Directions
  1. Combine flours, oil, salt, sugar and spices in a mixing bowl. Add remaining wet ingredients and form soft dough. If dough is too dry add some water.
  2. Start heating steamer with container. If you are using bamboo steamer, lined with parchment paper.
  3. Take about ½ cup dough into hands and form about six inches cylindrical shape. Using hands form into an egg like shape. Lower the heat of steamer and drop the egg shaped dough onto steamer container. Repeat the process with remaining dough. It should make about 5 to 6 Muthia. Steams for 25 to 30 minutes until Muthia are cooked through. Let it stand for 10 to 15 minutes.
  4. Cut Muthia into ¾ inch slices and get Vaghar ready. If some pieces break, it’s fine.
  5. Heat oil in a wok or a frying pan on medium-high heat. Add fenugreek seeds and let it sizzle. Add mustard seeds, asafetida and sesame seeds. As soon as seeds start popping, add sliced Muthia. Stir the contents, lower the heat and cover wok or pan. Let Muthia heat through and brown, 5 minutes. Garnish with cilantro and coconut. Serve warm with cilantro chutney as a light lunch or an appetizer.

 

 

Fried Muthia

Serves: 4

This is my sister Jayshree Khadkiwala's recipe of croquettes (fried muthia) and tastes exactly like our mother's.
Recipe Note: You can use Soji (cream of wheat) instead of coarse wheat flour for this recipe. All these flours are easily available in Indian grocery stores. If you are frozen fenugreek greens (bitter greens), use one which is in loose form. You can also make this recipe with ½ small doodhi or 1 small zucchini, shredded.
Ingredients
  • 1 ½ cups Bhakhari flour or Lapasi flour (coarse whole wheat flour)
  • ¼ cup chickpea flour
  • 5 tablespoons oil
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • ⅛ teaspoon asafetida
  • ½ bunch fenugreek greens, chopped or ½ bag of frozen fenugreek greens
  • 3 teaspoons green chili, minced
  • 2 teaspoons ginger, minced
  • 2 tablespoons cilantro, finely chopped
  • ½ cup yogurt (not Greek)
  • Water, as needed
  • Oil for frying
Directions
  1. Wash fresh fenugreek in couple of changes of water. It tends to be quite gritty. Drain as much water as you can.
  2. Combine flours, oil, salt, sugar and spices in a mixing bowl. Add remaining wet ingredients and form soft dough. If dough is too dry add some water.
  3. Take about a tablespoon dough into hands and form about three inches oval shape (like a crocket) using hands. Repeat the process with remaining dough. It should make about 18 to 20 Muthia.
  4. Heat oil in a wok or a frying pan until ready for frying. Fry 5 to 6 Muthia at a time until golden brown. Serve warm with cilantro chutney as an appetizer.
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Handvo

Handvo

Serves: 8

Handvo
Savory Cake with Squash
Ingredients
For Batter:
  • 3 cups uncooked rice (not Basmeti)
  • 1 cup toover dal (split pigeon peas)
  • ¾ cup yogurt or buttermilk
  • 6-8 cups water
For Handvo:
  • 4 teaspoons salt
  • 4 teaspoons sugar
  • 1 teaspoon turmeric powder
  • ½ teaspoon chili powder
  • 1 medium size dudhi (Indian squash) or 2 medium size zucchini, shredded
  • 2 tablespoon cilantro leaves, chopped
  • 2 tablespoons finely chopped green chilies
  • 2 tablespoons finely minced ginger
  • 1 teaspoon baking soda
For Vaghar:
  • ¾ cup oil, any kind
  • 2 teaspoons mustard seeds
  • 1 teaspoon fenugreek seeds
  • 2 tablespoon sesame seeds
  • ⅛ teaspoon asafetida powder
Directions
  1. Make batter: Wash rice and dal and let it soak in water for 6 to 8 hours or until rice and dal become soft. In a blender, grind rice and dal in batches to make a thick batter. Add yogurt or buttermilk by one tablespoon and water in small amount to grind rice and dal until it is thick batter. The texture of rice and dal should be like sand. Cover tightly and let it ferment over night or up to 24 hours in warm place. (In cold weather it takes longer for batter to ferment. You may need to keep it for 24 hours.)
  2. To fermented batter, add squash, cilantro, chilies, ginger, turmeric powder, salt and sugar in the batter. Mix everything well. Add baking powder and mix again.
  3. Preheat oven to 375. Lightly grease 13” x 9” baking pan with cooking spray.
  4. Prepare Vaghar: Heat oil in a small heavy bottomed pot on a medium heat. Add fenugreek seeds and let it sizzle. Add mustard seeds and let it sizzle. Lower the heat to low and add asafetida powder and 1 teaspoon of sesame seeds. Take it off the heat and pour into batter. Take about 1 tablespoon of water and pour into pot and stir it to get all the remaining spices and pour into batter. Stir the batter to combine everything.
  5. Pour the batter into baking pan and spread the top with remaining sesame seeds. Bake it for about an hour uncovered. Bake it uncovered for 40 to 45 minutes or until the Handvo is light golden brown on top and toothpick or knife inserted comes out clean. For the last 5 to 7 minutes, turn oven to broiler and let the top brown dark golden. Let it cool down for 20 to 30 minutes. Cut into squares and serve it warm with oil or green chutney of cilantro.

 

 

Lilva Ratalu No Handvo

Serves: 8

This is my cousin Vibha Gajjar's recipe of Savory Cake of Green Pigeon Peas and Purple Yam.
Ingredients
  • 1 bag of frozen lilva (fresh pigeon peas), thawed, available in Indian grocery stores
  • 1 bag of frozen ratalu (purple yam), thawed, available in Indian grocery stores
  • 5 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 4 teaspoons sesame seeds, divided
  • ¼ teaspoon asafetida, divided
  • ½ teaspoon garam masala
  • 4 teaspoons finely chopped green chili, divided
  • 4 teaspoons minced ginger, divided
  • 1 tablespoon finely shredded unsweetened coconut flakes
  • 1 tablespoon roasted unsalted peanuts, roughly chopped
  • 2 tablespoons cilantro, chopped
  • 3 teaspoons salt, divided
  • 4 teaspoons sugar, divided
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon corn or potato starch
  • For Vaghar:
  • ⅓ cup oil
  • 2 teaspoons mustard seeds
  • 2 tablespoons sesame seeds
  • ⅛ teaspoon asafetida powder
Directions
  1. Prepare lilva: Put thawed lilva in a food processor and process it until crumbly, with some texture. Heat 3 tablespoons oil in a medium heavy bottomed pot. Add 1 teaspoon mustard seeds and let it sizzle. Add ⅛ teaspoon asafetida and 2 teaspoons sesame seeds. Let it heat for 30 seconds. Add crushed lilva, 2 teaspoons each of green chili and ginger, and coconut. Stir everything. Add garam masala and season with 1 ½ teaspoon of salt. Stir everything again. Cover the pot and let cook for 5 minutes to blend all the seasoning. Take off heat and add 2 teaspoons sugar, 1 tablespoon lemon juice and cilantro and stir. Set it aside.
  2. Prepare ratalu: Cook ratalu either in microwave or on stove top with ½ cup of water. Once it is fork tender, mash it roughly, add starch and mix to coat ratalu with starch. Heat 2 tablespoons oil in another medium heavy bottomed pot. Add 1 teaspoon cumin seeds and let it sizzle. Add ⅛ teaspoon asafetida and 2 teaspoons sesame seeds. Let it heat for 30 seconds. Add mashed ratalu, peanuts, 2 teaspoons each of green chili and ginger. Season with 1 ½ teaspoon salt, mix everything and let it cook 2 minutes to blend seasoning. Tale off heat and add 2 teaspoons sugar and 1 tablespoon lemon juice. Mix everything and set it aside.
  3. Heat oven to 350. Lightly grease 13” x 9” baking dish.
  4. Pour half of lilva mixture in baking dish and smooth it out. Pour half of ratalu mixture in baking dish and smooth it out. Repeat with the same.
  5. Prepare Vaghar: Heat oil in a small heavy bottomed pot on a medium heat. Add mustard seeds and let it sizzle. Lower the heat to low and add asafetida powder and sesame seeds. Take it off the heat and pour over the top layer. Evenly distribute oil and seeds.
  6. Bake handvo, uncovered, for 15 to 20 minutes until top is light brown. Let it stand at least 10 minutes before serving. Cut into two inches squares and serve with green cilantro chutney as an appetizer or light lunch.

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