Spinach Khandvi Recipe - Savory Gram Flour Pinwheels With Spinach
A vegetarian Gujarati Recipes recipe with gram flour (besan), curd (dahi / yogurt), spinach leaves (palak) - roughly chopped. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
26 steps- 1
To begin making the Spinach Khandvi Recipe, into a blender combine the besan, curd, spinach leaves, turmeric powder, asafoetida powder, sugar, salt and blitz it once, once it has all come together
curd (dahi / yogurt)(1 cup)spinach leaves (palak) - roughly chopped(100 grams)turmeric powder (haldi)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)sugar(1/4 teaspoon)salt - to tastecurry leaves(6)tablespoons coriander (dhania) leaves - chopped(2) - 2
Open the mixer jar add about a cup of water and blitz the mixture once again
-/4 water(1 cups) - 3
When you blend, add the water little at a time, so we get a finely pureed spinach mixture
spinach leaves (palak) - roughly chopped(100 grams)-/4 water(1 cups) - 4
Before we proceed to the next step, we need to prepare the work surface to make Khandvi
- 5
It is important to have a smooth surface and the ideal is granite counter top
- 6
Clean the counter top thoroughly as you will be spreading the cooked gram flour mixture
gram flour (besan)(1 cup)spinach leaves (palak) - roughly chopped(100 grams) - 7
If you don't have a granite counter top, then you can use a flat plate or a smooth cookie sheet big enough to spread the mixture
- 8
If you do it on plates, or cookie sheets, you will probably have to spread the mixture in multiple rounds
- 9
The number of these plates you need will depend on how thin you spread the mixture
- 10
My estimate is about 3-4 plates of 12 inch diameter
- 11
Also if you use plates or cookie sheets, spread them on the back side
- 12
Transfer the khandvi batter into a non-stick pan and heat on low to medium heat, stirring constantly to prevent lump formation
- 13
Continue stirring on low heat, till the mixture thickens for 15 minutes
- 14
The mixture will begin to attain a shine
- 15
Once you notice the Khandvi batter has a shine to it and has thickened, turn off the heat
- 16
Keep the mixture covered, so it remains hot while you proceed to the steps below, as it will not spread when it cools down
- 17
Spread the hot mixture on the prepared surface as thinly as possible, with a flat spatula
- 18
When you have finished spreading the batter, allow it to cool a little and settle down about three minutes and not less
- 19
Repeat this process and continue to spread the entire mixture, before it cools down
- 20
After about 10 minutes have passed begin rolling the mixture into a log starting from the top
- 21
Once the rolls have been made, cut the rolls into one inch size logs
- 22
Place the cut rolls on a serving platter
- 23
Heat oil in a pan for seasoning; add mustard seeds, cumin seeds, sesame seeds, curry leaves allow them to crackle
spinach leaves (palak) - roughly chopped(100 grams)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)sesame seeds (til seeds)(1 teaspoon)curry leaves(6)tablespoons coriander (dhania) leaves - chopped(2) - 24
Sprinkle the seasoning over the rolls and garnish with coriander leaves and coconut
spinach leaves (palak) - roughly chopped(100 grams)curry leaves(6)tablespoons fresh coconut - grated(2)tablespoons coriander (dhania) leaves - chopped(2) - 25
This can be made one day ahead and kept in the refrigerator and warmed up in the microwave before serving
- 26
Serve Spinach Khandvi as a side dish along with Gujarati Dal, Aloo Bhindi and Hot Phulkas for your weekday lunch
spinach leaves (palak) - roughly chopped(100 grams)
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Spinach Khandvi Recipe - Savory Gram Flour Pinwheels With Spinach
A vegetarian Gujarati Recipes recipe with gram flour (besan), curd (dahi / yogurt), spinach leaves (palak) - roughly chopped. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
26 steps- 1
To begin making the Spinach Khandvi Recipe, into a blender combine the besan, curd, spinach leaves, turmeric powder, asafoetida powder, sugar, salt and blitz it once, once it has all come together
curd (dahi / yogurt)(1 cup)spinach leaves (palak) - roughly chopped(100 grams)turmeric powder (haldi)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)sugar(1/4 teaspoon)salt - to tastecurry leaves(6)tablespoons coriander (dhania) leaves - chopped(2) - 2
Open the mixer jar add about a cup of water and blitz the mixture once again
-/4 water(1 cups) - 3
When you blend, add the water little at a time, so we get a finely pureed spinach mixture
spinach leaves (palak) - roughly chopped(100 grams)-/4 water(1 cups) - 4
Before we proceed to the next step, we need to prepare the work surface to make Khandvi
- 5
It is important to have a smooth surface and the ideal is granite counter top
- 6
Clean the counter top thoroughly as you will be spreading the cooked gram flour mixture
gram flour (besan)(1 cup)spinach leaves (palak) - roughly chopped(100 grams) - 7
If you don't have a granite counter top, then you can use a flat plate or a smooth cookie sheet big enough to spread the mixture
- 8
If you do it on plates, or cookie sheets, you will probably have to spread the mixture in multiple rounds
- 9
The number of these plates you need will depend on how thin you spread the mixture
- 10
My estimate is about 3-4 plates of 12 inch diameter
- 11
Also if you use plates or cookie sheets, spread them on the back side
- 12
Transfer the khandvi batter into a non-stick pan and heat on low to medium heat, stirring constantly to prevent lump formation
- 13
Continue stirring on low heat, till the mixture thickens for 15 minutes
- 14
The mixture will begin to attain a shine
- 15
Once you notice the Khandvi batter has a shine to it and has thickened, turn off the heat
- 16
Keep the mixture covered, so it remains hot while you proceed to the steps below, as it will not spread when it cools down
- 17
Spread the hot mixture on the prepared surface as thinly as possible, with a flat spatula
- 18
When you have finished spreading the batter, allow it to cool a little and settle down about three minutes and not less
- 19
Repeat this process and continue to spread the entire mixture, before it cools down
- 20
After about 10 minutes have passed begin rolling the mixture into a log starting from the top
- 21
Once the rolls have been made, cut the rolls into one inch size logs
- 22
Place the cut rolls on a serving platter
- 23
Heat oil in a pan for seasoning; add mustard seeds, cumin seeds, sesame seeds, curry leaves allow them to crackle
spinach leaves (palak) - roughly chopped(100 grams)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)sesame seeds (til seeds)(1 teaspoon)curry leaves(6)tablespoons coriander (dhania) leaves - chopped(2) - 24
Sprinkle the seasoning over the rolls and garnish with coriander leaves and coconut
spinach leaves (palak) - roughly chopped(100 grams)curry leaves(6)tablespoons fresh coconut - grated(2)tablespoons coriander (dhania) leaves - chopped(2) - 25
This can be made one day ahead and kept in the refrigerator and warmed up in the microwave before serving
- 26
Serve Spinach Khandvi as a side dish along with Gujarati Dal, Aloo Bhindi and Hot Phulkas for your weekday lunch
spinach leaves (palak) - roughly chopped(100 grams)
Rate this recipe
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