Khandvian
Course: MainDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
35
minutesCalories
150
kcalIngredients
2 cups 2 besan
1 tsp. 1 salt
1/2 tsp. 1/2 crushed chilies
1/2 tsp. 1/2 cumin seeds (Zeera)
1/2 tsp 1/2 garam masala
2 cups 2 water
1/2 cup 1/2 oil
1/2 tsp. 1/2 mustard seeds
3 3 Curry leaves (Karhi Patta)
1/2 tsp. 1/2 fenugreek (methi)
2 tbs. 2 tamarind (Imli) paste
1 pinch 1 asafetida (Heeng)
- Gravy
1/2 cup 1/2 oil
2 tbs. 2 onion paste
1 tsp. 1 ginger (Adrak) paste
1/4 tsp. 1/4 turmeric (Haldi) powder
1 tsp. 1 chili (Lal Mirch) powder
2 tsp. 2 coriander (Dhaniya) powder
1/2 tsp. 1/2 garam masala
1/2 tsp. 1/2 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
