Name: Falahari/Farali Khandvi recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup singhara aata(water chestnut) flour; 1/4th cup rajgira flour; 2 tsp ginger-green chilli paste; Rock salt to taste; 1 cup curd; For tempering; 1/2 teaspoon oil; Half tsp melon seeds (meengi); 1 tsp white sesame seeds (til); For the garnish; 2 tbsp finely chopped coriander; 2 tbsp freshly grated coconut , optional; 1 tsp peanuts dry roasted

ABOUT Falahari/Farali Khandvi RECIPE

Falahari or farali khandvi is a farali version of popular gujarati snack which can be enjoyed during fasts. Falahari khandvi is made from singhara flour(water chestnut) and rajgira flour(amaranth) and curd and tempered with white sesame seeds and melon seeds Khandvi making is an art and I have learnt this art from my mom.

Ingredients Serving: 4

1 cup singhara aata(water chestnut) flour
1/4th cup rajgira flour
2 tsp ginger-green chilli paste
Rock salt to taste
1 cup curd
For tempering
1/2 teaspoon oil
Half tsp melon seeds (meengi)
1 tsp white sesame seeds (til)
For the garnish
2 tbsp finely chopped coriander
2 tbsp freshly grated coconut , optional
1 tsp peanuts dry roasted

Instructions

Combine the singhara flour, rajgira flour, ginger-green chilli paste, rock salt, curd and 1 1/2 cups of water together in a deep non-stick pan and mix well, so that no lumps remain.
Cook on a slow flame, while stirring continuously, till the mixture becomes thick and somewhat sticky.
Drop a big dollop of the ready thick mixture on a warm plate.
Spread the batter evenly to make a thin uniform layer using a spatula while the mixture is still hot and wait for about 30 seconds.
When cool make longitudinal cuts/lines with the help of a knife at about 1 1/2 inch distance
Now roll up the khandvis very carefully with the help of your thumb and first finger.
Roll all khandvis
Place the rolled khandvis on a serving plate.
For the tempering Heat the oil in a small non-stick pan and add the sesame seeds and melon seeds(meengi).
When the seeds crackle, switch of the flame.
Pour the tempering over the khandvis.
Garnish with coconut, peanuts and coriander and serve with falahari green mint coriander chutney.

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