Khandvi

Khandvi is one of my favorite Gujarati snacks. I got to try this only after moving to California. At first, I was curious to find out how they would taste as they look like little bamboo shoots. I really loved it and always thought it would be quite complicated to prepare. One day while visiting my Sister-in-law she gave me this recipe from one of the cookbooks by Tarla Dalal. This is a microwave version which is pretty easy and quick to prepare but you need to work fast while spreading the batter. I’ve made this many times and most of the time I only need to microwave for about 3 ½ minutes.

This is a good appetizer or late afternoon snack and we usually eat this with Green Chutney. Sometimes, when I want to make more, I just make the rolls in two different batches rather than doubling the recipe because I cannot spread it fast enough for more than one batch portion. Prepare as many batches for rolls as you want and garnish all at once.

Khandvi

Makes: 12 pieces
Preparation Time: 15 minutes
Cooking Time: 6 minutes

Ingredients:
For Rolls
1/2 cup Plain Yogurt
1/2 cup Gram Flour (Besan/Pe Mhont)
1/2 teaspoon Fresh Green Chili – finely chopped
1/2 teaspoon Ginger – grated or finely chopped
1/4 teaspoon Turmeric Powder
A pinch Asafetida Powder (Hing) – optional
Salt to taste

For Garnish
1 tablespoon Oil
1 teaspoon Mustard Seeds
A pinch Asafetida Powder (Hing) – optional
3 tablespoons Fresh Coconut – Grated
2 tablespoons Cilantro – finely chopped

Directions:
For Rolls:

1. Cut 26 x 12 inches of aluminum foil and keep aside.
2. In a microwave safe bowl, whisk yogurt with 1/2 cup of water until smooth. Add remaining ingredients for the roll and whisk until it forms a smooth batter.
3. Microwave on high for 3 ½ – 4 ½ minutes; whisking in between after every 1 ½ minutes. (Whisking really well is very important because it will not only smooth out the batter but will also help in even cooking)
4. Working as quickly as you can, spread the mixture on the prepared aluminum foil, spreading approximately about 24 x 10 inches or as thin as you can.
5. Allow to cool for 1 minute or so and cut into approximately 2 x 10 inches strips (Total 12 strips).   Carefully roll out each strip, place it in a plate and keep aside.

Tip: The mixture after microwaving will solidify within few minutes so you need to really work fast while spreading it.

For Garnish

1. Heat a small frying pan with oil and once hot, turn off heat and add mustard seeds and Asafetida. Stir for few seconds and pour evenly over the prepared Khandvi rolls.
2. Garnish with grated coconut & cilantro and serve at room temperature with Green Chutney.

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Bhakri

Bhakri is a type of Indian flat bread that is thicker and crispier than other flat breads. My mother-in-law taught me how to prepare these since my husband loves to eat them in breakfast. It is really not difficult to make and we like to make it on weekends and serve as brunch. If serving as breakfast/brunch, it is best to be served with Gur Kari (Gujarati Sweet Mango Pickle), some fried or grilled fresh chili, or chili garlic chutney and Chai. It can also be served as lunch or dinner if paired with daal and some vegetable dish.

Bhakri

Makes: 4
Preparation Time: 15 to 20 minutes
Cooking Time: 15 minutes

Ingredients:
1 1/3 cup atta flour
 1/2 teaspoon salt
1 teaspoon cumin seeds
2 tablespoons oil
1/3 cup + 1 tablespoon water (more if needed)
1/2 teaspoon ghee

Directions:

1. In a bowl, combine flour, salt, cumin seeds and oil. Mix with hands until oil is incorporated into flour. When you take a handful of flour and form a fist, the mixture should hold its shape.
2. Add water, little at a time until the dough almost comes together. Knead the dough for a minute or two until everything comes together and can form into a dough ball, adding more water if required. This is not soft dough so it won't be very smooth but should be in one piece without falling apart.
3. Preheat a skillet or clay pan over medium heat.
4. Divide the dough into 4 equal portions. Take each portion and with clasped hands, squeeze the dough between your two palms, pressuring on the edges while rotating the dough to form a smooth disk-like shape. Shape all four pieces.
5. Take one shaped piece and with rolling pin, roll into a circle about 6 inches in diameter and approximately 1/8 inch thickness. It is normal if the edges are not very smooth. 
6. Place the rolled out dough on the skillet and cook for 1 to 2 minutes per side until some brown spots appear.
7. If using gas stove, take the cooked Bhakri with a kitchen tong and place it over direct fire over medium heat. Rotate and flip few times and cook over direct fire for 20 to 30 seconds to get more color. If not using gas stove, just continue cooking on the skillet till it is cooked through.
8. Place it in a plate and with a sharp edge kitchen tong or spoon poke some areas of Bhakri so that ghee can penetrate. Coat the back of a small spoon with ghee and spread it over the Bhakri evenly.
9. Repeat the rolling and cooking process with the remaining dough and serve either warm or at room temperature with chili garlic chutney (recipe below), Gur Kari(Gujarati Sweet Mango Pickle) and Chai.

Note: To save time, while you’re cooking one Bhakri work on rolling the other.

Chili Garlic Chutney
1 big Jalapeno
2 cloves garlic
3/4 tablespoon oil
Salt to taste

Process jalapeno and garlic in food processor until fine or chop it up with knife very finely. Transfer to a small bowl, add oil and salt. Mix it up and serve.

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Lasan Puri (Garlic Puri)

The garlic flavored Puri is a great dish for breakfast and brunch. The procedure of making the Lasan Puri is same as making regular Puris except this is flavored with spices and garlic. It can be a meal on its own without any gravy or curries accompanying it. I believe it is a common Gujarati (eastern state in India) dish and I was introduced to this dish by my husband’s family, and learnt how to make them from my mother-in-law.

I love to eat Puris but we don’t make or eat as much because they are deep fried. I have to admit, I have difficulty in making the Puri’s puff 100% of the time but with a little practice, I’m getting a hang of it. Even if some of them don’t puffed up, the taste is still great. Fry the Puris with enough oil and maintain the temperature for successful Puris.

Lasan Puri (Garlic Puri)

Makes: 22 puris
Preparation Time: 30- 40 minutes
Frying Time: 25 minutes

Ingredients:
2 cups atta flour
1 teaspoon ajwain (carom seeds)
1/2 teaspoon salt
1/2 teaspoon turmeric powder
1 1/2 teaspoon chili powder
2 tablespoon garlic – crushed or finely chopped
2 tablespoon oil
3/4 cup water (more if required)
Oil for deep frying

Directions:

1. In a large bowl, mix first 6 ingredients together. Add oil and mix with hand until oil is incorporated into flour. It will look like wet flour or coarse bread crumbs and when you pressed flour in your fist, it should partially hold the shape.
2. Add water little at a time until the dough comes together. The dough should be little tight and not very soft, so be careful not to add too much water.
3. Knead the dough for 2 to 3 minutes until it is smooth. Divide the dough into 22 equal portions and shape them into smooth balls.
4. Heat deep frying pan with few inches of oil over medium heat, to 325 to 350 degrees Fahrenheit.
5. Take each dough ball and roll out into thin circles about 4 inches in diameter. You should be able to roll out without dusting any flour if the dough is at right consistency. However, if the dough has more water than needed and it is sticking to the surface, you can dust some flour while rolling.
6. Roll few and keep in a plate in one layer while the oil is heating. (Keep the unrolled dough balls covered with a plate or towel.)
7. Once the oil is hot slide one puri at a time in hot oil. It will initially sink to the bottom of the pan but within few seconds, it should rise up. With a slotted spoon, lightly press the puris so that it puffs up. Once puffed, turn over and fry the other side for few more seconds until very lightly golden in color on both sides. Remove from oil and place it on a large plate or pot lined with paper napkins for oil to drain.
8.  Fry all the puris and serve hot with Gur Kari (Gujarati Sweet Mango Pickle), Chai and fried Jalapeno peppers (see note below).

Note: To make fried Jalapeno; cut 1 to 2 big Jalapeno peppers into 1 inch chunks. Deep-fry in the same oil for few seconds until lightly golden in color. Remove from oil, drain on paper napkins and season with some salt, and coriander powder to taste.

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