Entrees, Vegetarian

Khandvian

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Khandvian

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Course: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

150

kcal

Ingredients

  • 2 cups besan

  • 1 tsp. salt

  • 1/2 tsp. crushed chilies

  • 1/2 tsp. cumin seeds (Zeera)

  • 1/2 tsp garam masala

  • 2 cups water

  • 1/2 cup oil

  • 1/2 tsp. mustard seeds

  • 3 Curry leaves (Karhi Patta)

  • 1/2 tsp. fenugreek (methi)

  • 2 tbs. tamarind (Imli) paste

  • 1 pinch asafetida (Heeng)

  • Gravy
  • 1/2 cup oil

  • 2 tbs. onion paste

  • 1 tsp. ginger (Adrak) paste

  • 1/4 tsp. turmeric (Haldi) powder

  • 1 tsp. chili (Lal Mirch) powder

  • 2 tsp. coriander (Dhaniya) powder

  • 1/2 tsp. garam masala

  • 1/2 tsp. salt

Directions

  • In hot oil heat fenugreek seeds, mustard, zeera, add besan, water salt, chili, garam masala, and cook on low heat. When dry and take the shape of a ball spread on greased plate ½ inch thick layer. When cooled cut any shape 1½ to 2 inches in size. Make gravy
  • In hot oil add onion, fry little then add all the spices roast it for few seconds and add 2 cups of water. Cook well and then put khandvian in the gravy.
  • Serve with chapati

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