These look like Khandvis, because they are Khandvis… only I have layered them & stuffed them. Basic old recipes are treasures, however sometimes when that adventurous itch rears it’s head, I need to give in to my temptations to the looming who knows what will happen. Sometimes the adventure is a disaster, other times quite fulfilling. This was during those times, when I got a little itchy… & the itchy witch was pretty daring for I had never made Khandvis before! Along with the” first time” of making Khandvis, came the desire to deviate. I must say & as you can see – I was happy to hop this time. So why shy away from trying something new & delicious from the traditional base recipes?
This is a quick microwave version, which I had seen in Sia’s Blog (Monsoon Spice). I have followed her recipe, but layered these with Mint & Coriander Chutney & spread some coarsely ground/very finely chopped lightly toasted almonds on them, before I rolled these up. So what do you say to a little piece of this Layered & Health Stuffed Chickpea Swirl ?
These are really great for parties or to stuff yourself till you are full. Everyone knows the health benefits of chickpeas, not to talk about some fresh chutney or pesto & almonds. Prepare them ahead, cut them into bite size pieces, serve them on a toothpick at room temperature & see them disappear soon…Sending these healthy bites to HOTM, hosted by Michelle of The Accidental Scientist. The Theme is Finger Foods this time.
This time I made 2 sets of these, one with the layer & stuffing & the other just the plain original way.
Now for the recipe…
- 1 cup Besan/Gram/Chickpea Flour
- 3 cups Sour Butter Milk/1 cup Sour Yogurt+2 cups Water
- 1-2 Green Chillies, ground to paste (If you do not want it spicy, omit this)
- ½ inch Ginger, ground to paste
- A big pinch of Hing/Asafoetida
- A pinch of Turmeric Powder
- 1/2 Cup Chutney or Pesto of your Choice
- 1/2 Cup Lightly Toasted Almonds
- Salt to taste
- 1 teaspoon Mustard Seeds
- 1 teaspoon Sesame Seeds
- 2-3 Green Chillies, finely chopped
- 3 tablespoon Fresh Coconut grated
- 2 tablespoon Fresh Coriander/Cilantro Leaves OR Curry leaves OR Both, finely chopped
- 1 tablespoon Oil
Take gram/chickpea flour, turmeric powder, chilli and ginger paste, hing/asafoetida and salt to taste in a microwave safe bowl and mix well. Add butter milk to the mixture and whisk well with a egg beater. This takes a few minutes and Please make sure there are absolutley no lumps in the batter. The batter should be runny.
Place the bowl in a microwave and cook at high speed for 5 mins. Remove and mix the contents well again with an egg beater.
During this time , keep ready 3-4 Big steel plates or glass chopping board or aluminium foil (back of the baking tray, or metallic countertops work good too) and use a spatula or the back of a flattened spoon to spread the batter. (Sia has a picture for these steps…. which explains much better)
Place the bowl of batter again in a microwave and cook uncovered for another 5 mins. Mix well and check if you can spread them thinly. If the mixture is still runny & feels & smell uncooked, place it again in microwave and cook for another 2-4 minutess.
Spread the thick batter quickly on the back of steel plates or glass chopping bowl or the foil. Spread it as thinly as possible.
Let it cool for 2-3 minutes.
This is a very quick process, so keep everything you need at hand & you have to work fast. The entire thing will take less than 12 minutes.
Spread a thin layer of Chutney or Pesto, whatever you are using on the batter layer. Here Please make sure that the chutney or the Pesto is not watery & runny, but thick.
Sprinkle the coarsely ground toasted almonds in a thin even layer over the chutney/pesto. Make sure that all these layers are thin, or you are not going to be able to roll as you have to do in the next step.
Then slice them with knife into 1-1.5 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.
Heat oil in a skillet and add mustard seeds to it. When mustard starts to pop and splutter, add the sesame seeds & switch off the heat. Quickly add chopped green chillies and the curry leaves.
Spread them evenly over rolled Swirls/Khandvi. Serve them immediately garnished with coconut grates and chopped coriander leaves .
Enjoy these soft, flavorful healthy bites. Oh yes! I forgot to say that we had these for lunch.
NOTE: Don’t grease the plates/cutting board/foil with oil. The oil will make spreading the batter difficult.
This is a very freestlye recipe. Layer & stuff the rolls/swirls with anything you want.. May be different things at different times for a new taste each time? Just make sure that whatever you are using for the layering cannot be a running watery consistency for the liquid with make the swirls wet & soggy.