When a traditional dish meets modern flavours, it’s sure to be a winner in your child’s tiffin box. Khandvi with Green Peas Hummus is a yummy twist to this classic recipe and your kids will surely ask for more of these rolls in their tiffin! Kissan Fresh Tomato Ketchup adds a tangy flavour to the dish and keeps it moist until break time.
Prep Time
 |
| 20 mins |
Cook Time
 |
| 15 min |
Rating
Ingredients
- For Khandvi Batter
- Gram flour: 1 cup
- Salt to taste
- Curd: 3/4 cup
- Turmeric powder: ¼ teaspoon
- Red chilli powder: ¼ teaspoon
- Water: 2 cups
- Oil: 1 tablespoon
- Kissan Fresh Tomato Ketchup: 2 tablespoons (30g)
- For Green Pea Hummus
- Green peas: 2 cups
- Olive oil: 1.5 tablespoons (20ml)
- Garlic: 2 cloves
- Salt to taste
- Lemon juice: 1
- For Tempering
- Sugar: 2 teaspoons (10g)
- Vinegar: 3 teaspoons
- Oil: 1 tablespoon
- Mustard seeds: ½ teaspoon
- Cumin powder: ½ teaspoon
- Turmeric powder: ½ teaspoon
- Red chilli powder: ½ teaspoon
- Chopped coriander: 1/2 teaspoon
- Curry leaves: 8-10 leaves
- Asafoetida: A pinch
Method of Preparation
- For Khandvi Batter
- Mix all the ingredients in a mixing bowl and with a whisk, keep on stirring and mixing till the lumps have dissolved
- Heat oil in a pan and pour in the khandvi mixture. Stir it continuously so that lumps don’t form. Cook it on a medium flame.
- Now take a tray and grease it with oil. Spread a somewhat thick layer of khandvi and let it cool.
- For Peas Hummus
- Combine the peas, salt, lemon juice and olive oil. Blend peas hummus until smooth
- Spread a layer of hummus on khandvi
- Now, with a knife, cut the thin strips of khandvi and then begin to roll it.
- For Tempering Liquid
- Heat oil and crackle the mustard
- Add curry leaves, asafoetida, vinegar, sugar, powdered spices, water and coriander leaves to it
- Pour the hot tempering mixture on the khandvi rolls evenly.
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