Spinach Khandvi Recipe: Savory Gram Flour Pinwheels with Spinach
Delight your taste buds with the vibrant and flavorful Spinach Khandvi, a classic dish hailing from the Gujarati cuisine, celebrated for its unique texture and savory taste. This dish, composed of gram flour and enriched with nutritious spinach, is perfect as a light snack or a side dish during lunch. Prepare yourself for a culinary adventure that not only tantalizes your palate but also nourishes your body with wholesome ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Curd (Dahi / Yogurt) | 1 cup |
| Spinach Leaves (Palak) | 100 grams, roughly chopped |
| Water | 1-1/4 cups |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Sugar | 1/4 teaspoon |
| Salt | To taste |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Sesame seeds (Til seeds) | 1 teaspoon |
| Curry leaves | 6 |
| Fresh coconut | 2 tablespoons, grated |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
| Sunflower Oil | 2 teaspoons |
Nutritional Information (Per Serving)
| Nutritional Component | Value |
|---|---|
| Calories | 130 |
| Protein | 6g |
| Carbohydrates | 20g |
| Dietary Fiber | 3g |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Sodium | 200mg |
| Sugars | 2g |
Note: Nutritional values may vary based on specific ingredients used.
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 40 minutes |
| Total Time | 50 minutes |
Servings
| Servings | Number of Servings |
|---|---|
| Servings | 4 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| Gujarati | Lunch |
Instructions
To embark on making the delectable Spinach Khandvi, start by combining the gram flour (besan), curd (yogurt), roughly chopped spinach leaves, turmeric powder, asafoetida, sugar, and salt in a blender. Blitz the ingredients briefly until they form a homogeneous mixture. Once combined, gradually add about one cup of water to the mixture and blend again, ensuring you achieve a finely pureed spinach blend. The goal is to create a smooth and creamy batter, so take your time with the water to avoid any lumps.
Before you proceed to the cooking phase, it’s essential to prepare your work surface for spreading the Khandvi. A smooth surface is crucial; a granite countertop is ideal. Clean it thoroughly, as you will be spreading the hot gram flour mixture on it. If a granite countertop isn’t available, feel free to use flat plates or a smooth cookie sheet. Depending on how thinly you spread the mixture, you may require about three to four 12-inch diameter plates or sheets. For the best results, spread the mixture on the back of the plates or sheets to ensure easy release.
Next, transfer the Khandvi batter into a non-stick pan and heat it over low to medium heat. Stir the mixture constantly to prevent lump formation, and keep stirring until it thickens, which should take approximately 15 minutes. As you stir, the mixture will gradually begin to shine; this is the point to look for, indicating that your batter is almost ready. Once it reaches this shiny consistency, turn off the heat and cover the pan to keep the mixture warm, as it will become difficult to spread if it cools down too much.
With the batter ready, it’s time to spread it onto your prepared surface. Use a flat spatula to spread the hot mixture as thinly as possible, ensuring an even layer. After spreading, allow it to cool slightly for about three minutes—this step is vital for the Khandvi to set properly. Continue to spread any remaining mixture, ensuring it doesn’t cool too much before you work with it.
After about ten minutes, when the mixture is cool enough to handle but still pliable, start rolling it from the top, creating a tight log. Once you’ve rolled the entire batter into a log, cut it into one-inch sections. Arrange the cut rolls on a serving platter, ready for seasoning.
In a separate pan, heat the sunflower oil for tempering. Add the mustard seeds, cumin seeds, sesame seeds, and curry leaves, allowing them to crackle and release their flavors. Once fragrant, sprinkle this seasoning generously over the prepared Khandvi rolls. For an extra touch, garnish with chopped coriander leaves and grated coconut, enhancing both the flavor and presentation.
These delightful Spinach Khandvi can be made a day ahead and stored in the refrigerator. When ready to serve, warm them up in the microwave for a few seconds. Enjoy the Spinach Khandvi as a side dish accompanying traditional Gujarati dal, sautéed Aloo Bhindi, and steaming hot phulkas for a complete and satisfying meal that is sure to impress your family and friends.
Indulge in this unique recipe that celebrates the rich flavors of Gujarati cuisine while providing a nutritious and light option for lunch or a snack. The Spinach Khandvi is not just a dish but a testament to the joy of cooking and sharing delicious meals.
