Khandvi Recipe In Pressure Cooker: Soft and melt in mouth, well rolled khandvi is one of the best Gujarati snacks. It seems difficult to make, but it is easy to make. This method is good for those who like to make traditional recipes in a new style.
Made from gram flour and buttermilk, this light, protein-rich and delicious dish is a favorite for breakfast, snacks or to eat during festivals. It is very easily prepared by making it in a pressure cooker.
First of all, add gram flour, curd, turmeric powder, salt and ground ginger-chilli paste in a steel bowl. Now prepare the solution by adding 1+1/4 cup water little by little. There should be no lumps in the solution. Now pour 1 cup of water in the cooker and place a stand and place the bowl with the mixture on it. Close the lid of the cooker and cook for 5 whistles on medium flame. After the cooker cools down, immediately take out the bowl and mix the mixture well. Now spread the mixture in a plate or directly on the platform by applying light oil. Do this step a little quickly otherwise the mixture will cool down and will not be able to spread properly. Now we will make lines with a knife at a distance of 1-1 inch and make a roll. Sprinkle a little red chili powder on it. Sprinkle some grated coconut and coriander leaves on it and roll them tightly. Will apply tadka on it. For tadka, pour oil in the pan, once the oil gets hot, add mustard seeds and asafoetida, turn off the gas flame, add sesame seeds and pour the tadka on the khandvi roll. Instant, melt-in-the-mouth and very easy to prepare Khandvi is ready.
