My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally, we eat Kadhi with rice, khichdi or rotli. It can be a one-bowl meal you enjoy with a spoon and nothing more.

Where does Kadhi come from?

Kadhi is a dish with roots and shoots in multiple South Asian cultures. Across India it is prepared in many regions. Each take has its’ own unique nuances specific to the land and local tastes.

The dish almost always contains gram flour (besan or chickpea flour) as a thickening agent. Many versions use yoghurt, but not all. Spices and additional ingredients also vary from region to region. Let’s explore some of these.

Note that within regions, there are a number of variations of Kadhi. Below is simply a high-level exploration of some popular variants.

Gujarati Kadhi

Sour, spicy, sweet and usually very fluid in consistency. This is the Kadhi we will make today. It’s the version I’ve grown up with. This version of Kadhi is prepared with a sour yoghurt and chickpea flour base. The spices, of which there are many, are aromatic but added in moderation.

We typically eat this Kadhi with rice, rotli or khichdi. It’s often a thali addition, as well as popular on wedding menus.

In Gujarat, a variation of Kadhi called Fajeto is prepared with fresh mango for a fruity take on the dish. Bhinda (okra) ni Kadhi is a popular style in Gujarat, too.

Punjabi Kadhi

Often thick in comparison to the Gujarati counterpart, Punjabi Kadhi is soul in a bowl. It’s traditional to serve this type of buttermilk-based Kadhi with Pakoda; these are fried besan dumplings which fill out the Kadhi beautifully. A side of rice is not uncommon either.

The spices in Punjabi Kadhi usually include (but are not limited to): Cumin, black peppercorn, red chilli, fenugreek and turmeric. The Pakoda often contain onions, methi and other spices so this style of Kadhi certainly does not lack in the flavour department.

Sindhi Kadhi

A vegetable-packed flavour ride. Sindhi Kadhi requires you to first roast the besan for glorious nutty notes. A concoction of tamarind pulp, curry leaves, jaggery, spices and an array of vegetables then go in. Serve hot and sour Sindhi Kadhi with rice and maybe some papad for a balanced one-bowl meal you’ll crave often.

Vegetables in Sindhi Kadhi often include potatoes, drumsticks, okra and cluster beans.

Rajasthani Kadhi

Rajasthani Kadhi is yet another delicious style of Kadhi. The tempering (tadka) is usually left until the end and then poured on top once the gram flour and sour yoghurt mixture is ready. Serve it plain with rice, with Pakoda or with gatte (boiled gram flour dumplings) or millet roti for a filling meal.

Other Rajasthani Kadhi recipes call for whey in place of yoghurt. This style of Kadhi is thinner and lighter in appearance. The hot and sour flavours of this nutritious version shine.

Maharashtrian Kadhi (Takachi Kadhi)

Takachi Kadhi is a sour yoghurt and gram flour Kadhi, usually without Pakode. Indeed, it resembles the Gujarati style of Kadhi I grew up eating most closely. Hot and sour flavours and a side of rice complete the meal.

Solkadhi is a yoghurt/buttermilk preparation from the Konkan region which stretches from Goa to Maharashtra. It’s typically a refreshing summer drink with the addition of kokum (sour dried mangosteen). It has a beautiful blush hue from the kokum and this ingredient also ensures this style of Kadhi boasts lip-smacking tangy flavours.

Haryanvi Hara Choley Kadhi

A style of Kadhi rich with ghee and/or homemade butter. Haryana Hara Choley Kadhi includes raw green chickpeas, seasonal greens like melon or bathua (goosefoot). The latter is a speciality of northern India and Pakistan and a common ingredient in Saag.

Serve this version of Kadhi with Pakode, roti or a side of rice.

The list goes on. There’s no shortage of unique and delicious takes on Kadhi. Indeed, I’m yet to explore the varieties of Kadhi from Pakistan.

What are the ingredients for Gujarati Kadhi?

Sour plain yoghurt, chickpea flour (gram flour/besan), garlic, ginger, chillies, ghee, mustard seeds, cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon, dried red chillies, curry leaves. turmeric, sugar, salt, fresh coriander, water.

Why does Kadhi split?

Upon contact with heat, yoghurt can often split or curdle. To prevent this, ensure you don’t heat the Kadhi too quickly. Whisk or stir the mixture all the time for even heating. Constant agitation will also mean the ingredients have time to emulsify and thicken properly.

The chickpea flour (besan) will also help to stabilise the Kadhi mixture and prevent splitting. Some say salt can cause Kadhi to curdle but this is something I am yet to experience.

Split Kadhi will look like small flecks of white yoghurt and a watery liquid, similar to what you may see in cheese making. Cooking the Kadhi too quickly can cause the fats to over-heat and separate.

What to do if Kadhi splits

It can be saved! If your Kadhi splits, add 4-5 ice cubes and wait for the Kadhi to cool down. Remove the whole cloves and cinnamon. Transfer the split Kadhi mixture to a blender and add a tablespoon of chickpea flour (besan). Blend until smooth and return to the pan.

Next, cook the mixture stirring all the time until smooth and creamy. Simmer for 15 minutes or so to cook the additional besan out. The blending will mean some spices are ground into the Kadhi but that beats a split Kadhi in my opinion! You can always do another tempering on top if you like.

How to make Kadhi sour

Please do your utmost to find the most sour yoghurt possible. It makes all the difference. I find my local South Asian shop stocks ‘desi’ style yoghurt which is a set, plain yoghurt and extremely sour. It’s perfect for Kadhi.

Of course, this may not be possible for you. The next best thing to use is Ayran or doogh (plain, still) from Middle Eastern shops. This is a savoury yogurt-based drink. It’s so delicious and makes for amazing Kadhi.

If you can’t find any of the above, feel free to add the juice of a large lemon to your yoghurt.

More recipes you may like

• Gujarati-Style Matar Bhaat
• Village-Style Khichdi
• Okra & Potato Curry
• Dudhi na Muthiya

How to make vegan Kadhi

For a dairy-free Kadhi, swap plain yoghurt for soy or coconut yoghurt. These products are not nearly sour enough for Kadhi so you may find you need to add lots of lemon juice. The yoghurt should have a seriously sharp tang before you use it.

Temper the spices in oil in place of ghee. Easy!

Is Kadhi gluten free?

Yes, this recipe for Kadhi is naturally free from gluten. Be sure any asafoetida you use is free from gluten. Most compounded asafoetida contains wheat flour so use a brand with rice flour or pure asafoetida.

How to serve Kadhi

Every regional variation of Kadhi will be served in its’ own unique way. Kadhi-Chawal (kadhi and rice) being the most common. This Gujarati-style Kadhi is typically accompanied by rice (bhaat), a simple curry like dry mung beans or okra. Khichdi is also a common side dish alongside Gujarati Kadhi.

My favourite ways to eat Kadhi are with Matar Bhaat or simply with Soft Gujarati Rotli.

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Gujarati Kadhi recipe

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Gujarati Kadhi

Gujarati Kadhi is a belly-warming concoction of spiced yoghurt and gram flour. It’s light comfort food typical of this coastal region of India, although almost every region will have its’ unique take on the dish. My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally served with rice, khichdi or rotli.

Course Main Course, Side Dish

Cuisine Indian

Keyword chickpea flour, kadhi, soup, vegetarian, yoghurt

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 350 g sour plain yoghurt
• 40 g chickpea flour (gram flour/besan)
• 2 large cloves garlic crushed
• 2.5 cm piece ginger grated
• 1-2 hot green chillies minced
• 1 tbsp ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp asafoetida
• 2 cloves
• 2.5 cm stick cinnamon or cassia
• 2 dried red chillies whole
• 12 curry leaves
• 1/2 tsp ground turmeric
• 1 tbsp + 1 tsp sugar
• 1 tsp salt
• 1.4 L water
• 2 tbsp fresh coriander to garnish

Instructions

• Place the yoghurt in a large bowl. Add the chickpea flour and whisk until smooth. Gradually add half of the water, whisking all the time to ensure lumps don't form.
• Heat the ghee in a large pan. Once hot, add mustard seeds and wait for them to finish crackling. Next, add the following ingredients in quick succession: cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon or cassia, dried red chillies and curry leaves. Cook them very briefly and don't let them burn.
• Add ginger, garlic and green chillies. Sauté for a further 30-40 seconds.
• Pour in the yoghurt mixture and stir well. Next, add the ground turmeric, sugar, salt and remaining water. Now keep this over a medium heat, stirring all the time until it comes to a boil. It will thicken as it cooks. Be sure to stir constantly until it reaches boiling point, or the Kadhi may curdle.
• Once the Kadhi comes to a boil, turn the heat down low and allow to simmer gently for 15 minutes. This will give the spices time to infuse.
• Switch the heat off, garnish with fresh coriander leaves and serve with rice, khichdi or rotli.

Video

Notes

• If you’re making the Kadhi ahead of time, you may find it thickens as it cools. Feel free to adjust the consistency to your liking by adding additional water.
• This style of Kadhi should be sour, hot and slightly sweet. The balance of these three flavour profiles is essential in Gujarati Kadhi.
• The Kadhi will keep in the fridge for up to 3 days. Store in an airtight container and heat thoroughly before serving.
• Kadhi freezes particularly well. Pack into a freezer-safe container and store for up to 3 months. Defrost at room temperature. Ensure Kadhi is piping hot before you serve.

Foolproof Indian Boiled Rice recipe

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Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Course Side Dish

Cuisine Indian

Keyword rice

Prep Time 35 minutes minutes

Cook Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 225 g long-grain Basmati rice
• 1 L hot water
• 2 cm stick cinnamon or cassia bark
• 2 cloves
• 1 greed cardamom pod
• 1 star anise
• 1 tsp salt

Instructions

• Wash the rice in cold water three times. Discard the starchy water after each round of washing.
• Soak the rice in cold water and set aside for 30 minutes.
• Bring 1L water to the boil in a large pan. Add the cinnamon, cardamom, star anise, cloves and salt.
• Drain the soaked rice and add them to the boiling water. Boil for 5-6 minutes or until cooked but still a little on the firm side.
• Drain the rice in a colander and set aside for 10 minutes for the steam to evaporate. Fluff the grains up with a fork and serve.

Pin this recipe for later! Gujarati Kadhi

If you like this, you’ll love my recipe for Matar Bhaat

Love Sanjana

The post Gujarati Kadhi appeared first on Sanjana.Feasts.

Serve with chai for a tasty breakfast or snack. In Marathi they are known as Surali Vadi or Suralichi Wadi.

What is Khandvi?

Gujarati Khandvi (Patuli/Paturi) is a village-style rolled snack, resembling pasta in appearance but absolutely different in flavour and texture. It’s made with chickpea flour and yoghurt and is always served with a tempering of mustard seeds and curry leaves. Other additions to the tempering are chillies, sesame seeds and asafoetida.

Fresh coriander leaves and shredded coconut are the most traditional garnishes. The sound and smell of the smoking oil hitting the smooth surface of the Khandvi is etched into the memory of almost all Gujaratis.

Why we love Gujarati Khandvi (Patuli/Paturi)

I love Khandvi it because it requires very few ingredients to make and it’s also one of those rare Gujarati naasto dishes (tea-time snacks) that isn’t fried. As much as I adore Bateta Vada (fried spicy potato balls), I know it’s not a treat I’ll scoff every day. These on the other hand, I’d go for Khandvi any time, any day.

All you need are a few store cupboard ingredients, plain yoghurt and water. Simple.

What sets this recipe apart from the rest?

Learn to make delicious Gujarati Khandvi (Patuli/Paturi) and pick up some amazing grandma-style tips from me along the way. I’ll show you how to make a tasty batter that’s lump free and easy to spread.

What’s your magic ingredient?

Psst… Don’t tell anyone but I like to add a splash of coconut water to my Khandvi batter for another incredible dimension of flavour. However, this is a completely optional addition. Indeed, you can replace coconut water for the same measure of regular water without any problems.

How to serve Khandvi

Serve this comforting Khandvi either hot, cold, or at room temperature with your favourite chutney and/or masala chai.

What equipment do I need for making Gujarati Khandvi (Patuli/Paturi)?

Nothing too fancy. Here are some things I use:

• Stick blender or jug blender (it’s not imperative to have either of these – you can always use a hand-held whisk).
• Large saucepan. Any will work but a non-stick pan is handy.
• Hand-held whisk. Metal or silicone. This recipe requires the batter to be beaten/whisked during the cooking process. Note: If using a non-stick pan, it’s best to use a silicone spatula to avoid scratching the pan’s non-stick coating. If you only have a metal whisk, use a stainless steel pan and be sure to whisk well to avoid any batter burning on the base of the pan.
• Aluminium foil or 3-4 large stainless steel thalis for spreading the batter. If you have neither, use a smooth, clean kitchen surface. These will all need to be greased very lightly before spreading.
• Cling film (plastic wrap). Not imperative but used in my method of spreading.
• Silicone spatula or flat-sided wooden spoon for spreading the cooked batter.
• Rolling pin (not imperative but used in my method of spreading).
• Small saucepan (any) or tadka pan for the tempering.

Tips for making perfect Gujarati Khandvi (Patuli/Paturi)

Here are some things to bear in mind when making Khandvi (grandma style) as well as some new school tips to roll your Khandvi thinly and evenly.

• Use a blender for a smooth, cohesive Khandvi batter. Lumps aren’t wanted here. Wait, are lumps ever wanted anywhere?
• Cook the Khandvi batter in a non-stick pan, low and slow. It thickens pretty quickly so you want to give yourself time to get those pesky lumps out.
• Use a silicone spatula or whisk to stir when cooking the Khandvi batter.
• Pay close attention to the consistency of the batter. It’s ready when the batter no longer falls off the spatula when lifted and begins to set on the sides of the pan. Think peanut butter consistency. To check if the batter is ready to spread, you can spread a little bit over a steel plate or piece of foil, allow it to set for a few minutes and then see if it rolls up easily. If not, cook it a little longer.
• This one is super important… You need to work quickly! Khandvi batter doesn’t wait around. Once it reaches the right consistency, it must be spread very quickly. It helps to have your foil sheets ready on the work surface before you even start cooking the batter.
• A lot of recipes call for the surface of the foil or thali you’re spreading the batter on to be greased. Do this VERY lightly otherwise the batter is going to slide around and clump up like no man’s business. This will make it impossible to spread.
• To spread the khandvi, I use a silicone spatula. Once it’s spread as evenly as I can get it (and still hot), I cover it with a piece of cling film and then use a rolling pin to roll it as thin as I can get it, about 1-2mm.
• If you have one, use a pizza cutter to slice your set Khandvi – it’s so much easier and neater than trying to use a knife.
• This recipe is for traditional Gujarati-style Khandvi and uses plain yoghurt but here is a Vegan Khandvi recipe for my vegan friends.
• Finally, serve the Khandvi at room temperature simply by themselves, with masala chai or your favourite chutney.

Khandvi Troubleshooting

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Gujarati Khandvi (Patuli/Paturi)

Tightly rolled, bite-sized snacks made using chickpea flour and yoghurt. They're hot, sweet, sour, salty and so delicious. Khandvi, also known as Patuli is a popular snack from Gujarat, western India. Serve with chai for a tasty breakfast or snack.

Course Breakfast, Lunch, Snack

Cuisine Indian

Keyword chickpea flour, farsan, gujarati, yoghurt

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

For the khandvi:

• 140 g chickpea flour
• 220 g plain yoghurt
• 120 ml coconut water not coconut milk
• 120 ml cold water
• 2 tbsp lemon juice
• 1 tbsp grated ginger
• 1 green chilli very finely minced
• 1 tsp salt
• 3 tsp sugar
• 1/4 tsp ground turmeric

For the tempering:

• 2 tbsp sunflower oil
• 2 tsp mustard seeds
• 10-12 curry leaves
• 2 tbsp fresh or desiccated coconut
• 2 tbsp chopped coriander leaves

Instructions

To make the khandvi:

• Blend all the ingredients for the khandvi rolls together to make a smooth paste. I used a stick blender but you can also use a blender jar or whisk everything until there are no lumps.
• Place one large sheet of aluminium foil on a heat-resistant surface (about 1M long) and grease with oil VERY lightly.
• Pour the batter mixture into a non-stick pan and cook it over a low flame for 10-12 minutes, until it's the consistency of thick, smooth peanut butter. Keep stirring constantly to stop it from settling at the bottom and creating unwanted lumps. I find the best tool for this is either a silicone whisk or silicone spatula. Towards the end of cooking you will need to beat the mixture vigorously to maintain a smooth texture.
• Working very quickly, spread the cooked batter on top of the first sheet of foil. Spread it thinly and evenly using a silicone spatula. Place a piece of cling film on top. Use a rolling pin to roll the dough evenly between the cling film and foil. It should be 1-2mm thick. Allow it to set for 5 minutes.
• Carefully remove the cling film. Use a pizza cutter or sharp knife, trim away any scrappy, uneven edges (those are for you to enjoy). Slice the Khandvi into long strips, all about the same width (3-4cm in width and 12cm in length is ideal). Use your fingers to roll them up tightly. Repeat for all the Khandvi sheets and arrange on to a platter or plate.

For the tempering:

• Heat the oil in a small pan. Add the mustard seeds and allow them to crackle. Next, add the curry leaves and sizzle for 10 seconds. Pour this over the rolled Khandvi. Garnish with chopped coriander and grated coconut.

Video

Notes

• Serve the Khandvi at room temperature.
• Refrigerate in an airtight container for up to 3 days.

Pin it for later

If you like this, you’ll love my recipe for Gujarati Khaman (Dhokla)

The post Gujarati Khandvi (Patuli/Paturi) appeared first on Sanjana.Feasts.

If you’ve ever stepped inside an Indian sweet shop you’ll be able to appreciate how much thought, heart and family history goes in to the spectacular arrangements of sweet stuff on display. Clue: the good ones almost always have the most tattered sign outside, as well as the longest queue to get in. Squares of milk fudge, diamond-shaped halwas and nut-studded pastry rolls adorned with warq (silver leaf) are majestic enough to transport you to the palaces of ancient India.

One of my favourite Indian sweets has to be Mohanthal – a rich, crunchy milk fudge made with chickpea flour, also known as besan. It’s traditonally spiced with cardamom, mace and saffron but here I’ve added a salted caramel twist because let’s be frank, who doesn’t love salted caramel?

Side note: there are plenty of varieties of vegetarian gold and silver leaf available now. I say this because there have been a tonne of internet rumours floating around claiming that all silver and gold leaf is made using non-veggie processes (I’ll spare you the details) but you don’t need me to tell you not to believe everything you read online, eh? If you’re not sure just ask in the shop. The good ones will show you the packaging from the one they use.

Mohanthal can be served in two ways: In pieces like the kind here, or loose as a lava-like liquid gold you scoop up with a spoon and nothing more. The liquid kind is is fondly known as Disco Mohanthal (which sounds just as fun as it is delicious). There’s a time and a place for both. I’ve set this Salted Caramel Mohanthal into crunchy fudge pieces but the addition of sweet caramel also means it is ridiculously good as bubbling Disco Mohanthal.

This is a pretty special recipe, guys. It’s a labour of love and is a very traditional way of making Mohanthal (no shortcuts with gum Arabic or goondh), the way a true Indian confectioner would make it – my only tweak is the addition of salted caramel. Don’t shy away because of the different steps. Indian sweet making is a beautiful, highly-specialised process which takes time and patience to master. Perseverance is key and once you’ve had a go and tasted your first batch, you’ll be hooked.

Pin it for later!

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Introducing Khandvi

Another savoury Gujarati snack that’s known for having these explosive and delicious flavours is Khandvi. It’s a village-style rolled pasta made with chickpea flour and yoghurt (in this case, soy yoghurt) which is always served with a tempering of mustard seeds, curry leaves and chillies crackled in hot oil. The sound and smell of the smoking oil hitting the smooth surface of the pasta rolls gives me all the feels.

The texture is soft, silky and it melts in your mouth, unlike the wheat pasta we’re all so used to. If you’re a pasta lover on the lookout for something a little bit more unusual, you’ve got to try these. Or maybe you remember your grandma making these for you when you were a kid…

I’ve always been fascinated by how food travels. All cultures have their own versions of pasta, bread, rice dishes, dumplings, pancakes and so much more. While Indian street food trends are currently all about Pasta Dosa and Maggi noodles, a brief look back into rich regional cuisines will reveal pasta-like treasures such as these Khandvi rolls, Daal Dhokli, Sev and Gathia. And boy, are they good.

I love Khandvi it because it requires very few ingredients to make and it’s also one of those rare Gujarati Naasto dishes (tea-time snacks) that isn’t fried. As much as I adore Bateta Vada (fried spicy potato balls), I know it’s not a treat I’ll scoff every day. These on the other hand, I’d go for Khandvi any time, any day.

Tips for making perfect khandvi

Here are some things to bear in mind when making Khandvi (grandma style) as well as some new school tips for getting your noodle sheets rolled thinly and evenly.

• Use a blender for a smooth, cohesive Khandvi batter. Lumps aren’t wanted here. Wait, are lumps ever wanted anywhere?
• Cook the Khandvi batter in a non-stick pan, low and slow. It thickens pretty quickly so you want to give yourself time to get those pesky lumps out.
• Use a silicone spatula or whisk to stir when cooking the Khandvi batter.
• Pay close attention to the consistency of the batter. It’s ready when the batter no longer falls off the spatula when lifted and begins to set on the sides of the pan. Think peanut butter consistency. To check if the batter is ready to spread, you can spread a little bit over a steel plate or piece of foil, allow it to set for a few minutes and then see if it rolls up easily. If not, cook it a little longer.
• This one is super important… You need to work quickly! Khandvi batter doesn’t wait around. Once it reaches the right consistency, it must be spread very quickly. It helps to have your foil sheets ready on the work surface before you even start cooking the batter.
• A lot of recipes call for the surface of the foil or thali you’re spreading the batter on to be greased. Do this VERY lightly otherwise the batter is going to slide around and clump up like no man’s business. This will make it impossible to spread.
• To spread the khandvi, I use a silicone spatula. Once it’s spread as evenly as I can get it (and still hot), I cover it with a piece of cling film and then use a rolling pin to roll it as thin as I can get it, about 1-2mm.
• If you have one, use a pizza cutter to slice your set Khandvi – it’s so much easier and neater than trying to use a knife.
• This recipe is for Vegan Khandvi and uses soy yoghurt but the traditional version just uses regular yoghurt.
• Serve the Khandvi at room temperature simply by themselves, with masala chai or your favourite chutney.

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Vegan Khandvi (Indian Chickpea Rolls)

Tightly rolled, bite-sized pieces of pasta made using chickpea flour and soy yoghurt. They hot, sweet, sour, salty and so delicious. Khandvi is a popular snack from Gujarat, western India. Serve with chai for a delicious breakfast or snack.

Course Appetizer, Snack

Cuisine Indian

Keyword chickpea flour, farsan, gujarati

Prep Time 55 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Sanjana

Equipment

• Non-stick pan
• Spatula
• Aluminium foil
• Rolling pin
• Whisk

Ingredients

For the vegan khandvi rolls:

• 140 g chickpea flour
• 280 ml cold water
• 285 g soy yoghurt such as Alpro or regular yoghurt for a non-vegan version
• Juice of 2 lemons
• 20 g ginger grated
• 1 1/2 tsp fine salt
• 3 tsp sugar
• 1/4 tsp asafoetida optional - omit for gluten-free Khandvi
• 1/4 tsp ground turmeric

For the tempering:

• 2 tbsp sunflower oil
• 2 tsp mustard seeds
• 10-12 curry leaves
• 2-3 thin chillies pierced
• 2 tbsp fresh or desiccated coconut
• 2 tbsp freshly-chopped coriander leaves

Instructions

To make the khandvi:

• Blend all the ingredients for the khandvi rolls together to make a smooth paste.
• Place two large sheets of aluminium foil on a heat-resistant surface (about 1M long sheets) and grease them with oil VERY lightly.
• Pour the batter mixture into a non-stick pan and cook it over a low flame for 8-10 minutes, until it's the consistency of thick, smooth peanut butter. Keep stirring constantly to stop it from settling at the bottom and creating unwanted lumps. I find the best tool for this is either a silicone whisk or silicone spatula.
• Working very quickly, spread half the batter on top of the first sheet of foil. Spread it thinly and evenly using a silicone spatula. Place a piece of cling film on top. Repeat for the second half of the batter on top of the second piece of foil. Use a rolling pin to roll the dough evenly between the cling film and foil. It should be 1-2mm thick. Allow it to set for 5 minutes.
• Use a pizza cutter or sharp knife, trim away any scrappy, uneven edges (those are for you to enjoy). Slice the Khandvi into long strips, all about the same width. Use your fingers to roll them up tightly. Repeat for all the Khandvi sheets and arrange on to a platter or plate.

For the tempering:

• Heat the oil in a small pan. Add the mustard seeds, curry leaves and chillies and cook until the mustard seeds have finished popping. Pour this over the rolled Khandvi. Garnish with chopped coriander and coconut.

Notes

* Serve the Khandvi at room temperature.
* Refrigerate in an airtight container for up to 48 hours.

The post Vegan Khandvi (Indian Chickpea Pasta Rolls) appeared first on Sanjana.Feasts.

Okay, round two. Not only is this our second Diwali sweet of the week – it’s also my second time making this Gujarati favourite for my blog. Mohanthal  (pronounced: moHanTHaal) are squares of mace-laced butter fudge made with chickpea flour. A staple in homes during festivals, these sweet pieces of fudge are studded with crunchy pieces of chickpea flour ‘crumble’ or ‘dhrabo’.

Mohanthal can be served in two ways: In pieces like the kind here, or loose as a lava-like liquid gold you scoop up with a spoon and nothing more. There’s a time and a place for both. Pieces of Mohanthal are perfect for gifting to friends and family during Diwali. The loose kind is more of a hot dessert served after a traditional Gujarati meal. My favourite way to have it is right after a meal of Aakhu Shaak (whole vegetables stuffed with peanut masala), daal, rice, rotli and sambharo (stir-fried cabbage and carrots with mustard seeds). Heaven.

Shop-bought Mohanthal will often be brown in colour but I like my mine to be bright orange – the dish is after all, named after Lord Krishna. Orange is said to be his favourite colour so there’s no better colour than this for my Mohan’s thali.

Everything I know about making Mohanthal, my mum taught me. She teaches with a wonderful fervour that’s so infectious, I become immersed like rasmalai in a pool of sweet milk. That’s the only way I can describe it. Having her as a mentor means I’ve never been afraid of trying anything new and this Mohanthal is no different.

Handling burning hot sugar syrup, scorching ghee and flour isn’t easy but confidence, a steady hand and heaps of patience is key. Like a beautiful cake, you can’t rush Mohanthal so take some time out and master this classic Gujarati sweet. With this recipe, I promise you’ll never buy shop-bought Mohanthal again. Especially at Diwali.

Classic Gujarati Mohanthal
Makes 20-24 pieces

Ingredients 

For the Dhrabo (this is the bit that ensures your Mohanthal has those essential crunchy pieces):

320g gram flour/chickpea flour
1 tbsp melted ghee
2 tbsp milk

For the Mohanthal:

250ml  melted ghee
90g  milk powder
1 tsp cardamom powder
2 tbsp slivered almonds 
2 tbsp slivered pistachios 
A pinch of saffron
1 tsp mace powder (javantri)
A pinch of orange food colour (optional)

For the Sugar Syrup:

400g sugar
250ml water

Method

1. To make the dhrabo place the gram flour in a bowl and add 1 tbsp melted ghee and 2 tbsp milk. Rub the mixture in between your fingers until it resembles breadcrumbs. Allow this to sit for 30 minutes.

2. Sieve the dhrabo mixture through a medium-holed colander rubbing any large pieces between your fingers and pushing it through the sieve. Be patient. Set aside.

3. In a pan, add the ingredients for the sugar syrup and simmer until it is of a one-string consistency (this is the ‘soft-ball’ stage if you have a candy thermometer). Keep this hot but do not let it go past the soft ball stage.

4. In a large, wide, no-stick pan add one cup of ghee and the dhrabo mixture you have passed through a sieve. Cook this on a medium heat until it becomes a golden almond colour. Keep stirring. Remove from the heat and allow this to cool until it is just warm. Add the cardamom powder, saffron, milk powder and mace powder. Don’t be impatient – let this cool properly or your mixture will seize up and become hard and crumbly as the mixture will become too hot.

5. Pour the hot syrup over the cooled flour mixture and stir until fully incorporated. Add some orange food colouring if you wish.

6. Pour the mixture into a greased thali or wide dish with sides. Sprinkle with almonds and pistachios.

7. Allow this to set for 24 hours at room temperature.

8. Cut into pieces.

9. Making liquid Mohanthal? At step 5, add an extra 250ml water after you’ve mixed in the syrup and colour and serve hot with vanilla ice cream and sprinkled with almonds and pistachios.

One more Diwali sweet treat coming up tomorrow. 

Love Sanjana

The post Gujarati Mohanthal appeared first on Sanjana.Feasts.

Serve with hot phulka rotli and a simple onion and tomato salad. A glass of salted Chaas (buttermilk drink) if you’re feeling fancy.

Why is it that vegetables are always better when you stuff them? This stuffed eggplant recipe is no exception.

My mother’s recipe for Ravaiya

Ask any Gujarati and they’ll rave about their mum or gran’s version. It’s in our nature. And believe us, we’re telling the truth. There is no love greater than the love you feel when you eat these baby aubergines.

You must stuff each one by hand. It’s messy, fun and a labour of love. Their flavour is amplified by the effort and time it takes to prepare them. It’s the taste of a mother’s devotion to her family.

This is my mother’s recipe for Gujarati Ravaiya. I make the same one for my son now. He calls them “oh-ber-jean”.

Childhood memories of this Gujarati curry

To tell you the truth, I used to hate aubergines. I thought they were slimy and seedy. As a child, I wanted nothing more than to hide them under my brother’s mattress for the time he put Cherry Tunes in my hair whilst I was asleep.

When I woke up, my mum had to cut a chunk of my waist-length hair out and I cried.

How to make Gujarati Ravaiya (Stuffed Aubergine Curry)

Traditionally, the aubergines are served as they are, sometimes with a tomato sauce, sometimes without.

My mother has always made these “bharela ravaiya” or “bharela ringan” with a luscious tomato sauce. However, my mother-in-law comes from the Patel community and prefers to serve them without a tomato sauce.

Both ways are delicious in my opinion. Just pass me the rotli.

Gujarati Ravaiya: Tips & FAQ

What kind of aubergines (ringan) should I use for Ravaiya?

Choose firm, small aubergines (ringan/eggplants). They can be any colour and either short and fat or long and thin. My preference are the small, fat purple ones. However, I advise you to choose the best quality you can find.

What stuffing do you put in Gujarati Ravaiya?

Ingredients for the stuffing will differ from recipe to recipe. Indeed, all families have their own unique style and preferences. My recipe for Ravaiya stuffing includes:

• Peanuts
• Toasted chickpea flour (gram flour/besan)
• Ground coriander seeds
• Ground cumin seeds
• Garlic
• Ginger
• Red chilli powder
• Asafoetida
• Fresh coriander
• Tomato ketchup (yes, really! Don’t skip it.)
• Salt
• Sugar
• Oil
• Bicarbonate of soda (baking soda)

Should I add potatoes or not?

Lots of people like to add a few stuffed spuds to their curry. I’m not going to tell you which way is better, or more traditional. If you like potatoes, go ahead and add them. Don’t be shy, get your carb on.

What else can I stuff with this Ravaiya masala?

Aubergines not your thing? Use the stuffing masala from this recipe to fill onions, okra, sweet potatoes, chillies, capsicums, Brussel’s sprouts or skin-on bananas (I’m serious).

So in short, you can customise this recipe to suit you. I like to do a version with all of them for special occasions.

Some of my favourite stuffed Gujarati curries include:

• Bharela Marcha (Stuffed Bullet Chillies)
• Karela na Raviya (Stuffed Bitter Melon)
• Bharelu Turiya nu Shaak (Stuffed Ridge Gourd)
• Bharela Kanda nu Shaak (Stuffed Onion)

I hope to share recipes for all of these delicious Gujarati shaaks in time. Keep your eyes (and your onions) peeled!

Recipe for Gujarati Ravaiya (Stuffed Aubergine Curry)

Print

Gujarati Ravaiya (Stuffed Aubergine Curry)

Ask any Gujarati and they’ll rave about their mum or gran’s Ravaiya (stuffed aubergine curry). It’s in our nature. There is no love greater than the love you feel when you eat these hand-stuffed baby aubergines.

Course Main Course

Cuisine Indian

Keyword aubergine, curry, gluten free, peanut, vegan, vegetarian

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4

Equipment

• Steaming basket
• Large pan

Ingredients

• 8-10 baby aubergines

For the peanut stuffing:

• 85 g skinned peanuts coarsely ground
• 2 tbsp gram flour toasted in a dry pan until aromatic and lightly golden
• 1 tbsp ground coriander seeds
• 1 tbsp ground cumin seeds
• 1/4 tsp asafoetida (check the packaging if preparing for anyone with a gluten allergy/intolerance)
• 4 large cloves garlic crushed
• 2 tsp ginger grated
• ½ tsp red chilli powder
• 50 g fresh coriander finely chopped
• 2 tbsp tomato ketchup
• 1 tsp salt
• 2 tsp sugar
• 3 tbsp any cooking oil
• 1/8 tsp bicarbonate of soda

For the tomato sauce:

• 1 tbsp any cooking oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• 200 g chopped tomatoes
• 200 ml water
• 5-6 curry leaves optional
• ¼ tsp turmeric
• ¼ tsp red chilli powder
• 1 tsp salt
• 1 tsp sugar
• Chopped red onion to serve
• Fresh coriander leaves to serve

Instructions

• Combine all of the ingredients for the stuffing except for the oil in a bowl.
• Heat three tablespoons of oil in a small saucepan until hot and shimmering. Slowly and carefully pour the oil onto the peanut mix and stir to combine well. Set aside to cool.
• Trim the tops of the aubergines. I like to leave a little stalk for pretty presentation. Slit the aubergines crosswise from the bottom, almost all the way through, leaving the stalk area uncut. Place the aubergines in a bowl filled with cold water to stop them oxidising inside and to keep them perky.
• Stuff each aubergine with the peanut masala – don’t be afraid to use clean hands to do this; just get right in there. You should have a little bit of the stuffing left over – keep it aside. If you don’t want to use your hands, you can use a butter knife to stuff them.
• Fit a large pan with a steaming basket. Place the aubergines in the basket and fill the pan with plenty of hot water. Ensure the bottom of the steamer doesn’t touch the water. Cover with a lid and cook over a moderate heat for 12-14 minutes, until the aubergines are tender. A fork should poke through without any resistance.
• Meanwhile, to make the sauce, heat one tablespoon of oil in a non-stick pan. Add the mustard seeds and wait for them to pop. Add the cumin seeds, asafoetida, optional curry leaves and leftover stuffing paste. Cook the mixture out for 2 minutes and then add the tomatoes, water, turmeric, chilli powder, salt and sugar. Allow to simmer for 2-3 minutes, stirring all the time. The mixture should begin to thicken slightly.
• Add the steamed aubergines and cover with the paste. Be careful not to break them. Cook for a further 2 minutes to heat through. Garnish with fresh coriander if you like. Serve with phulka/roti and chopped red onions.

Video

Notes

• Store any leftovers in an airtight container and eat within 3 days.

How to freeze Ravaiya

• These Ravaiya (stuffed aubergines) freeze beautifully. My preference is to freeze the steamed aubergines in a freezer-safe container and then make the sauce when I want to serve the curry. Just place the defrosted Ravaiya in the sauce and heat through until piping hot.
• You can also make the stuffing ahead of time and keep it in the freezer for when you fancy this dish. It’s also great for stuffing other vegetables like potatoes, okra, chillies and onions.

Pin this recipe for later!

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Tindora Curry with Corn is a simple, dry-style curry of tindora (ivy gourd) and sweetcorn. It's light, fresh and quick to prepare. Serve this weeknight vegetable dish with roti, phulka, paratha or rice. If you can't find tindora, try it with courgette cut to the same size.

Check out this recipe

Gujarati-Style Okra & Potatoes

Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread. This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.

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Gujarati Koru Bateta nu Shaak

A tried and true recipe for Koru Bateta nu Shaak (Gujarati-style dry potato curry). This is my mother's exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt).

Check out this recipe

Love Sanjana

The post Gujarati Ravaiya (Stuffed Aubergine Curry) appeared first on Sanjana.Feasts.

Guess who’s back? Over the next four weeks I’ll be running a series called Indian Cooking Step-by-Step in which I’ll be exploring classic recipes from a handful of Indian regions. Join me as I prepare Khaman – a Gujarati favourite in under 50 minutes.

I’m not too proud to admit that I’m a terrible teacher, but when it comes to cooking Indian food, I can’t help but put my two pence in. I become a wannabe Gujarati (hailing from the state of Gujarat in western India) Mary Poppins who’s full of the old-school tips I picked up watching various female family members squabble over how much ginger to put in the daal.

Khaman are fluffy, steamed, savoury cakes made with chickpea flour and a divine topping of tempered mustard seeds, sesame seeds, curry leaves, shredded coconut and coriander.

The tempered topping is the most magical part of the recipe, as hot oil with sizzling spices is (very carefully) splashed with water, and then drizzled over the top of the delicately-spicy savoury cake.

The result is a light hot and sour cake drenched with an aromatic, sweet emulsion and finished with an intense freshness from the colourful garnish. It makes for the perfect starter when served with my Coriander and Lime Chutney.

Ever attended a Gujarati wedding? Every menu almost certainly features Khaman, along with our other characteristic obsessions: Samosas, fluffy rice and buttermilk soup or daal.

Getting up to be served food, guests will moan about stingy portions of Khaman then, during dinner and without asking, the same people will slip several pieces onto your plate whilst you’re not looking because they come to realise their eyes were bigger than their bellies.

Read more about Khaman and get the recipe here.

Missing you all so much. Happy cooking – I’ll be back in a jiffy.

In the meantime, if you’re at all interested in my daily musings, food-related chit chat with just a little of the real, unedited Sanjana thrown in, follow me on Twitter or become a fan on Facebook. Would love to see you there.

The post Khaman appeared first on Sanjana.Feasts.

Sooji or semolina is added to give the bread a crisp finish and it is popularly eaten with Shrikhand at auspicious times. Let me tell you, that is probably one of my favourite ways to serve it. Simplicity at its finest.

What’s your favourite Indian bread and what do you like to eat it with? Leave a comment or share them on Twitter or Facebook.

The post Masala Poori appeared first on Sanjana.Feasts.

Fresh flavoured, dry curries are done so well by Gujaratis. It’s all about taking simple ingredients and packing in as much flavour as possible.

From thalis (3 course meal plates), to dhokras (steamed savoury cakes) and mistan (Indian sweets), the simplicity and variety of Gujarati cuisine is a huge attraction for vegetarians.

Around three-quarters of the population of Gujarat are vegetarian for an assortment of reasons. Among religious, economical and health reasons, many Gujarati’s believe that the abundance of nuts, beans and leafy greens available in their region neutralises the need to eat meat. Having said this, Gujarati food is simple, family cooking which can coax the most radical meat-eaters into enjoying a vegetarian meal.

This dish is just one of those typical Gujarati specialities which can be adapted according to what produce is in season and available at the time. Chickpea flour curries are great with okra, fresh fenugreek leaves and even whole chilli peppers! That is if you’re feeling brave enough. Why not check out my recipe for Turnip and Spring Onion Curry?

Dry roasting the chickpea flour on a skillet brings out a wonderfully aromatic nutty flavour and clings to the vegetables brilliantly. You could also try this with leeks, capsicums, broccoli or cauliflower.

Serve with hot, buttered chapattis and sizzlingly hot garlic chutney. Conveniently, this recipe will be the subject of KO Rasoi’s next post. I do spoil you, don’t I?

Potatoes and Spring Onions Sautéed in Chickpea Flour

Ingredients
5 cups spring onions (scallions), chopped in -inch pieces including the green part
1 ½ cups new potatoes, quartered
2 tsp ginger, minced
1 tsp garlic, minced
2 hot green chillies, minced
1 ½ cups passata (sieved tomatoes). You could also use fresh or canned chopped tomatoes
1 tbsp lime juice
¼ cup sunflower oil (wholly necessary) + 1 tbsp sunflower oil
¼ tsp asafoetida
½ tsp turmeric
1 cup chickpea flour
2 tsp cumin seed powder
2 tsp coriander seed powder
¼ tsp baking powder
Salt to taste

Method
1. Heat a large non stick skillet. Combine the chickpea flour, cumin seed powder, coriander seed powder and turmeric. It would be a good idea to add a pinch or two of salt to this.

2. Heat ¼ cup sunflower oil while you do step 3. Don’t take your eye off of it.

3. Dry roast the mixture, moving all of the time until it becomes a pinkish, nutty colour. Remove from the heat, add the baking powder and ¼ cup hot sunflower oil. It will spit and sizzle so be careful. Stir this until the mixture resembles breadcrumbs and set aside.

4. Boil the new potatoes in plenty of salted boiling water until tender (I added an extra pinch of turmeric to these to give them a pretty colour). Drain and set aside.

5. In a large wok, heat 1 tbsp oil and add the garlic, ginger, chillies, asafoetida and spring onions. Stir fry on a medium heat for a minute, then add the tomatoes. Cook this for 2-3 minutes on a high heat.

6. Add the tender new potatoes and sprinkle over the chickpea flour mixture. Combine thoroughly and stir carefully on a high heat for a further 2 minutes, taking care not to break the potatoes.

7. Finish with a spritz of lime juice and season with a little bit of salt and pepper if you wish.

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Graduation was fantastic! Thank you for all of the congratulations and good luck wishes you left for me. As always, your support is invaluable. Time to start a fresh, new chapter of my life, and the only way to fire up such chapters is with fresh, innovative food.

This dish combines firm field beans with a creamy, clean tasting yogurt sauce. Perfect for those who like subtly spiced dishes or those who simply fancy a change from heavily perfumed concoctions.

You can buy field beans from all good Indian grocery or health food shops; they can be found fresh, dried and frozen so keep your beans eyes peeled. Their texture is best described as a cross between white soya beans and cannellini beans. Delicious in soups and stews, they are more popularly added to curries in Gujarati cuisine. The famous young field bean (whole) and aubergine curry (vaalore ringdra) is evidence of its popularity; it has dominated wedding menus for years. And I ain’t gonna question that!

Vaal- Mature field beans with the pod removed
Valore- Young field beans (the whole pod, including the beans inside)

Enjoy this with hot chapattis, steamed brown rice, a crisp green salad and a fresh take on life.

Fresh Field Beans (Vaal) in a Peanut and Yogurt Sauce
(Serves 4)

4 cups fresh vaal, boiled in salted water (with a pinch of baking powder) then rinsed under cold water
½ cup peanuts, ground
½ cup chickpea flour
½ cup yogurt
5 cups cold water
1 clove garlic, minced
1 tsp ginger, minced
2 hot green chillies, minced
2 tbsp oil
1 tsp mustard seeds
¼ tsp asafoetida
1 red chilli, halved lengthways
¼ tsp turmeric
¼ cup fresh coriander, chopped
Salt to taste

Method

1. Mix together the yogurt, water, ground peanuts and chickpea flour until smooth.

2. Heat the oil in a large pan and add the mustard seeds and wait for them to pop. Add the asafoetida, garlic, both types of chilli and ginger. Sauté briefly, then add the yogurt mixture. Stir this continuously until it reaches boiling point.

3. Add the turmeric, salt and cooked vaal. Allow to simmer for around 5 minutes and finally stir in the chopped coriander.

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