Mango Khandvi

So this recipe was a bit of a fail. I thought I'd try to make Khandvi from mango pulp as the base is similar to Kadhi. And when I made mango kadhi the flavour of the mango really comes through and is delicious. However with this Khandvi made with fresh kesar mango pulp, the mango taste does not come through. But I still was able to make Khandvi with the mango pulp. Here I have shared what I did on how I made this Mango Khandvi but would I make it again? hmm...

Ingredients:

1/4 cup besan/chana no lot - 35g

1/8 cup yogurt - 40g

1/8 cup fresh kesar mango pulp - 33g

1/2 cup water - 115g

1/4 tsp green masala

1/4 tsp turmeric powder

Salt to taste

1 tsp jaggery

Tempering:

2 tsp oil

1/4 tsp mustard seeds

1/4 tsp sesame seeds

Curry leaves

Coriander leaves

Method

In a bowl mix the besan, yogurt, mango pulp, green masala, turmeric powder, salt and jaggery. I do this first without the water just so the besan mixes well and there's no lumps in the batter.

Once mixed add in the water and mix again. The jaggery may still be whole but will dissolve when the mixture is heated later on.

Then add the mixture into a pan and cook the batter on a low to medium heat while mixing. You want to keep mixing the batter so it cooks evenly otherwise you may get random cooked lumps.

Once the batter has thickened you can take a small amount and place it on a dish and allow it to cool for a few seconds. If the mixture peels away you know the batter is ready. This took around 7 to 10 minutes for me.

Place the batter onto a clean work surface or a thali as I have used here and flatten it with a spatula. You have to be quick as the batter will thicken as it cools and become harder to spread.

Once spread allow the batter to cool. Then with a knife cut the set batter into thick strips. The batter should peel away and then you can then start rolling the batter into rolls.

Garnish the Khandvi with a tempering. In hot oil add mustard seeds and once they stop spluttering add in some sesame seeds and curry leaves. Sauté for a minute and pour this over the Khandvi and garnish with some coriander leaves.

The Khandvi is then ready to eat. I did only make 4 Khandvi rolls but I would have been able to make more if I used the batter left in the pan. This Khandvi has a sweet taste because of the jaggery however the mango flavour was not there. I would probably not make this again and stick to regular Khandvi but I have shared this just incase anyone did want to try this out.

#mango #gujaratifarsan #khandvi