PINWHEEL KHANDVI

Course
Snack


Main Ingredient
Green chutney

Preparation Time
15-20 minutes

Cooking Time
20-30 minutes

Servings
4


Ingredient Quantity
Gram flour (besan) 1 cup
Ginger-green chilli paste 1 1/2 teaspoons
Asafoetida a pinch
Turmeric powder 1/2 teaspoon
Salt to taste
Sugar 1 teaspoon
Buttermilk 2 1/2 cups
Oil 2 tablespoons + for greasing
Mustard seeds 1 teaspoon
Scraped coconut 4-5 tablespoons
Fresh coriander leaves,chopped 2 tablespoons
Green chutney
Fresh mint leaves,roughly chopped 1/2 cup
Fresh coriander leaves,roughly chopped 1 cup
Green chillies,chopped 2-3
Salt to taste
Lemon juice 1 teaspoon

METHOD

Heat four cups water in a pressure cooker. Take the gram flour in a bowl. Add the
ginger-green chilli paste, asafoetida, turmeric powder, salt, sugar and mix well. Add
the buttermilk and whisk so that there are no lumps and you get a smooth batter.
the buttermilk and whisk so that there are no lumps and you get a smooth batter.
Transfer the batter into a steel bowl and place in the pressure cooker. Close the lid
and cook under pressure till the pressure is released thrice. Reduce heat and cook for
seven minutes more. Take the cooker off the heat and let the pressure reduce. Grind
together mint leaves, coriander leaves, green chillies, salt and lemon juice to make the
green chutney. Grease the back of three-four thalis with oil. Open the lid of the
pressure cooker when the pressure has reduced and whisk till the mixture is
absolutely smooth. Immediately put some of the cooked mixture on the greased thali
and spread quickly and as thinly as possible. Similarly spread on the back of other
thalis. Spread the green chutney over evenly all over. Heat the oil in a small pan and
add the mustard seeds. When the seeds splutter drizzle the tempering evenly over the
gram flour mixture on the thalis. Sprinkle some coconut and then gently roll the
khandvis. Cut into one-inch long pieces. Arrange the pieces on a serving platter,
sprinkle coriander leaves and serve.