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A traditional gujrati dish and a very popular snack, consumed mostly in the northern parts of India. Spicy, tangy and very tasty.
Take a bowl add curd, besan, salt, ginger paste, green chilli paste, haldi and water and make a batter of smooth consistency.
Now take a non stick kadai, add batter and cook it in a low flame until it thickens.
Once the batter reaches a thick consistency, turn off the heat.
Grease the back side of the steel plates with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick) .
Let them cool for 10 minutes. Cut strips with a knife and roll it.
For the tempering:
In a small pan add oil, mustard seeds, green chillies, curry leaves, pinch of hing and fry it for a minute and pour over the khandvi. Garnish with coriander leaves
SERVING: 8
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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