Khandvi recipes

Farali Khandvi Recipe

Farali Khandvi Recipe

Farali Khandvi is another famous Gujarati snack dish. This khandvi recipe is similar to the regular khandvi recipe but instead of using gram flour in this farali khandvi recipe we need water chestnut flour to make and in tempering mustard seeds are avoided because its fasting recipe
Khandvi

Khandvi

When cool, cut khandvi on each thali lengthwise (approx. Repeat with remaining thali & place khandvis in a serving plate
Falahari Khandvi

Falahari Khandvi

I m posting the recipe of Falahari Khandvi which can be enjoyed as a light snack on fasting days. Khandvi is a traditional Gujarati mouth watering snack
Tangy rolls of Khandvi

Tangy rolls of Khandvi

I have made many of her recipes but recently I had the urge to eat Khandvi…A subtle tangy rolled snack made from (chickpea) gram flour and yoghurt
Maple Walnut Pancakes with Pomegranates

Maple Walnut Pancakes with Pomegranates

Stuffed Khandvi. Maple Walnut Pancakes with Pomegranates. …savoring the fall. While the dazzling colors of autumn are rare treat in the town where we live, the flavors are not
Vrat Ka Dahi Vada

Vrat Ka Dahi Vada

Falahari Khandvi. Vrat Ka Dahi Vada. Dahi vada is a popular, yummy & most liked snack in Indian cuisine. Now you can enjoy this delicious snack during fasting days also
Chinese Fried Nuts

Chinese Fried Nuts

Stuffed Khandvi. Maple Walnut Pancakes with Pomegranates ». Chinese Fried Nuts. Another year unfolds. Another step forward
Khandvi

Khandvi

Making khandvi takes some practice to know when the batter is cooked to the correct consistency. Pour this tempering over the khandvi
Micorwave Khandvi/Savory Swiss Rolls

Micorwave Khandvi/Savory Swiss Rolls

Khandvi is Gujarati delicacy made using Gram Flour/Chickpea Powder and flavoured with tempering of pungent mustard, spicy green chillies, coconut and aromatic coriander leaves
Herb Polenta with Chilli Tomatoes

Herb Polenta with Chilli Tomatoes

« Khandvi. Herb Polenta with Chilli Tomatoes. January 30, 2012 by Nupur 3 Comments. This recipe I found in a Cook Book by Rosemary Conley