- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serving: 4 People
- Calories: 2691 kcal
- Carbohydrate Content: 133.19 g
- Cholesterol Content: 29 mg
- Fat Content: 226.22 g
- Fiber Content: 4.4 g
- Protein Content: 37.9 g
- Saturated Fat Content: 38.444 g
- Serving Size: 1
- Sodium Content: 3821 mg
- Sugar Content: 36.46 g
- Trans Fat Content: 1.441 g
Farali Khandvi is another famous and mouth-watering Gujarati snack dish. This Khandvi recipe is similar to the regular Khandvi recipe, but instead of using gram flour in this recipe we need water chestnut flour (Shingada Flour) to make.
For tempering the khandvi, mustard seeds are avoided because of a fasting recipe and instead of it, it is tempering with sesame seeds and green chilies. To enthrall your taste buds with its irresistible flavors and amazing taste try out quickly! Learn how to make Farali Khandvi in this step by step recipe guide.
Ingredients of Farali Khandvi Recipe
- Water chestnut flour - 1 Cup
- Buttermilk - 3 Cups
- Green chilli paste - 2 Teaspoons
- Coconut scrape - 2 Tablespoons
- Cumin seeds - ½ Teaspoon
- Curry leaves - 6
- Red chilli powder - ½ Teaspoon
- Oil for tempering - 1 Cup
- Rock salt - 1 Teaspoon
- Fresh coriander leaves for garnishing
How to Make Farali Khandvi
Step 1: Mix the water chestnut flour with green chili paste, salt, and buttermilk. Make sure there are no lumps remain.
Step 2: In a heavy bottomed pan, cook this mixture, stirring continuously till it becomes a smooth, thick batter.
Step 3: Grease thali on both the sides using oil and quickly spread portions of the cooked mixture and make thin layer while the batter is still hot. Allow it to cool.
Step 4: When its cool, with using knife cut into wide strips and roll them gently. Arrange them on the plate.
Step 5: In a pan, heat oil for tempering and once hot add cumin seeds and curry leaves. Allow them to stumble and immediately remove from the heat.
Step 6: Pour this tempering on khandvi and sprinkle coconut scrape.
Step 7: Garnish it with fresh coriander leaves and serve.