Spinach Khandvi

Spinach Khandvi Recipe

Khandvi is a savory gram flour pinwheel snack that is seasoned with mustard and sesame. The traditional recipe uses only gram flour, and this recipe has a twist to it. We have used spinach puree to make the Khandvi, making it more nutritious. 

Cooking time
40 min
Preparation time
10 min
Serves
3
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0
0

foodie_meter

43

Fit Foodie Recipe Score

31

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it has a healthy ingredient spinach and is a good source of vitamin A

Ingredients

For Spinach Khandvi

 

  • 1 cup besan (gram flour)
  • 1 cup yogurt/curd
  • 100g spinach leaves, roughly chopped
  • 2 cups water
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon hing powder
  • 1/4 teaspoon sugar
  • Salt to taste

 

For Seasoning

 

  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon jeera 
  • 1 teaspoon sesame seeds
  • 5-6 curry leaves
  • 2 tablespoons grated coconut
  • 2 tablespoons chopped coriander
  • 1 teaspoon Saffola Oil

How to make Spinach Khandvi

  • Add all the ingredients for the Spinach Khandvi into a blender and blend until you get a smooth puree. When you blend, add the water little at a time, so we get a finely pureed spinach mixture
  • Before we proceed to the next step, we need to prepare the work surface to make Khandvi. It is important to have a smooth surface and the ideal is granite counter top. Clean the counter top thoroughly as you will be spreading the cooked gram flour mixture. If you don't have a granite counter top, then you can use a flat plate or a smooth cookie sheet big enough to spread the mixture
  • If you do it on plates or cookie sheets, you will probably have to spread the mixture in multiple rounds. The number of these plates you need will depend on how thin you spread the mixture. My estimate is about 3-4 plates of 12-inch diameter. Also, if you use plates or cookie sheets, spread them on the back side
  • Transfer the Khandvi batter into a non-stick pan and heat on low to medium heat, stirring constantly to prevent lump formation. Continue stirring on low heat, till the mixture thickens for 15 minutes
  • The mixture will begin to attain a shine. Once you notice the Khandvi batter has a shine to it and has thickened, turn off the heat. Keep the mixture covered, so it remains hot while you proceed to the steps below, as it will not spread when it cools down
  • Spread the hot mixture on the prepared surface as thinly as possible, with a flat spatula. When you have finished spreading the batter, allow it to cool a little and settle down about three minutes and not less. Repeat this process and continue to spread the entire mixture, before it cools down
  • After about 10 minutes have passed begin rolling the mixture into a log starting from the top. Once the rolls have been made, cut the rolls into one-inch size logs. Place the cut rolls on a serving platter
  • Heat oil in a pan for seasoning, add mustard seeds, jeera, sesame seeds, curry leaves allow them to crackle
  • Sprinkle the seasoning over the rolls and garnish with coriander leaves and coconut. This can be made one day ahead and kept in the refrigerator and warmed up in the microwave before serving
  • Serve the Spinach Khandvi's as a part of a meal, as teatime snack or even as an appetizer for parties

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