Name: Khandvi Chaat recipe by Deepa Bajaj at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: For Khandvi:; 1 cup besan; 2 tsp curd; 2 Cups Water; 1/4 tsp haldi; 1/4 tsp red chilly powder; a pinch of Hing; Salt to taste; 1/2; FOR THE TADKA:; 1/2 tsp mustard seeds; 5-6 curry leaves broken with hand; 1/4 tsp seasme seeds; 2-3 green chilly chopped; Coriander leaves for garnishing; For the papdi chaat:; 7-8 crushed papdi (flat pani puri, puris); 1 boiled potato cut in small pieces; 2 tsp chopped onion; 2 tsp chopped tomato (without seeds); 2-3 tsp coriander chitney; 2-3 tsp tamarind chutney; 1/2 cup shev (zero number very fine shev ); 2-3 tsp fresh pomegranate pearls

Ingredients Serving: 4

For Khandvi:
1 cup besan
2 tsp curd
2 Cups Water
1/4 tsp haldi
1/4 tsp red chilly powder
a pinch of Hing
Salt to taste
1/2
FOR THE TADKA:
1/2 tsp mustard seeds
5-6 curry leaves broken with hand
1/4 tsp seasme seeds
2-3 green chilly chopped
Coriander leaves for garnishing
For the papdi chaat:
7-8 crushed papdi (flat pani puri, puris)
1 boiled potato cut in small pieces
2 tsp chopped onion
2 tsp chopped tomato (without seeds)
2-3 tsp coriander chitney
2-3 tsp tamarind chutney
1/2 cup shev (zero number very fine shev )
2-3 tsp fresh pomegranate pearls

Instructions

To make khandvi:
Take besan in a bowl, add salt, turmeric, red chilly, Hing and curd.
Now slowly add water and continously whisk so that no lumps remain and the batter is smooth
Grease the backside of 3-4 steel thalis.
Heat a kadhai and pour the Khandvi mixture, cook by stirring continuously.
Within no time the mixture will thicken. Continue to cook for 2 mins by continuously stirring.
Switch off the gas exactly after 2 mins.
Now quickly place a ladle full mixture on each thali.
Now quickly with the butter knife spread the mixture across the thali. While spreading, ensure it is evenly spread throughout the circumference of thali.
Complete spreading on all thalis.
Now wait for 2 mins and then slightly trim the sides from each thali with knife which are bit uneven. Now with even spread, cut even strips vertically about 2 inches thick. Now start rolling each strip individually and keep it aside in a plate. Complete the same with all thali spreads
Now for the chaat base - crush papadi/flat puri, add onion, tomato, potato, red chilly powder, chaat masala powder, both chutneys, pomegranate pearls and finally shev.
For Khandvi tadka - heat 1 tsp oil, add mustard seeds, when it splutters add green chilly and kadipatta, finally add seasme seeds allow it splutter for a second and switch off the gas. Now make individual Khandvi roll stand vertically in a plate. Pour little tadka over each Khandvi with the help of spoon and garnish with coriander leaves
Now take a serving plate spread out the chaat mixture on top of it place Khandvi with some space between them.
Enjoy.

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