Spinach Khandvi Recipe – Savory Gram Flour Pinwheels with Spinach
Description:
Spinach Khandvi is a delicious and healthy Gujarati snack made with gram flour and spinach. This version of the traditional Khandvi incorporates spinach for added nutrition, while keeping the signature flavors intact. Perfect for a light lunch or as an appetizer, this savory dish is sure to delight your taste buds!
Cuisine: Gujarati
Course: Lunch
Diet: Vegetarian
Ingredients:
For Spinach Khandvi:
- 1 cup Gram flour (besan)
- 1 cup Curd (Dahi/Yogurt)
- 100 grams Spinach leaves (Palak), roughly chopped
- 1-1/4 cups Water
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Sugar
- Salt, to taste
For Seasoning:
- 1/2 teaspoon Mustard seeds (Rai/Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Sesame seeds (Til seeds)
- 6 Curry leaves
- 2 tablespoons Fresh coconut, grated
- 2 tablespoons Coriander leaves (Dhania), chopped
- 2 teaspoons Oil
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Instructions:
-
Blend the Ingredients:
- In a blender, combine the gram flour, curd, spinach leaves, turmeric powder, asafoetida, sugar, and salt. Blitz it until the mixture comes together.
- Add about a cup of water and blend again until you get a smooth, finely pureed spinach mixture. Add water gradually to achieve the desired consistency.
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Prepare the Work Surface:
- Clean your countertop thoroughly, or use a smooth plate or cookie sheet (ensure it’s large enough for spreading the mixture).
- If using plates or sheets, spread the batter in multiple rounds depending on the thickness you prefer. Aim for about 3-4 plates of 12-inch diameter if using sheets.
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Cook the Mixture:
- Pour the Khandvi batter into a non-stick pan and heat on low to medium heat. Stir constantly to avoid lumps. Continue stirring for about 15 minutes until the mixture thickens and begins to shine.
- Once the batter thickens and has a glossy finish, remove from heat. Cover to keep the mixture warm as it will thicken further if allowed to cool.
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Spread the Mixture:
- While the batter is still warm, spread it thinly on the prepared surface using a flat spatula. Let it cool and settle for about 3 minutes.
- Spread the remaining mixture as thinly as possible, ensuring that it is evenly distributed.
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Roll the Khandvi:
- After about 10 minutes, begin rolling the mixture into a log from one end.
- Once rolled, cut the log into 1-inch wide pieces.
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Season and Garnish:
- Heat oil in a pan for seasoning. Add mustard seeds, cumin seeds, sesame seeds, and curry leaves. Allow them to crackle.
- Drizzle the seasoning over the Khandvi rolls, and garnish with grated coconut and chopped coriander leaves.
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Serving:
- Serve Spinach Khandvi as a side dish with Gujarati Dal, Aloo Bhindi, and Hot Phulkas for a wholesome weekday lunch.
Tip: This dish can be made a day in advance and stored in the refrigerator. Just reheat in the microwave before serving.
Enjoy this healthy and flavorful Spinach Khandvi for a satisfying and nutritious meal!
