I have always loved this snack and wondered how they could make it so beautifully thin, glossy AND tasty without putting any additives in the recipe.
Finally, when my mom-in-law saw my love for it, she taught me how to make it, and it's not difficult AT ALL! What a wonderfully simple and quick recipe! All you have to do it follow it exactly, and the khandvi would turn out great!
25 - 30 Minutes
4 - 5
Ginger - Green Chilli Paste
Sieve the flour to remove any lumps.
Make the buttermilk, and add ginger - green chilli paste, hing, turmeric powder and salt. Stir well.
Add the channa flour to this and whisk well to ensure no lumps are left.
Pour it in equal portions in 2 vessels. Cover them and pressure cook with quick 3-4 whistles.
While spreading out the contents of one vessel, make sure the other one is still kept covered (to avoid it form cooling down. If the batter cools down, it is very difficult to spread it smoothly)
Garnish with a tadka made of sesame seeds, mustard seeds and hing.