Share Recipe

Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)

Servings: 4-5
Preparation time: 10 minutes.
Cooking time: 12-15 minutes.
cooling & rolling time: 8-10 minutes.
Seasoning time: 2 minutes.
Total time: 37 minutes.

Holi! This is the festival of celebration of colours and mouth watering delicacies, sweets are the integral part of all over India. Almost all states of India celebrate this festival in their own ways.

This recipe, you can make in advance and microwave them before serving or you can serve this at room temperature too.It is necessary to pour hot seasoning before serving. This recipe is slightly variations of khandavi, very healthy and good for kids. You can hide spinach/any greens in it. “Palak (spinach) Besan (chickpea flour) ke rolls / spinach khandvi (Gujarati dish)” looks very pretty and their thin layer makes it mouth melting.This recipe needs a bit of patience.

As you know spinach is healthiest of all green vegetables, it is a powerhouse of nutrients, Curd is full of anti-inflammatory agent who boosts skin immunity.

Chickpea flour is excellent source of protein .

Coriander leaves are known to be rich in phytonutrients.

So all ingredients used in this recipe is very good for us especially for kids. Above all this recipe is almost oil free.

Ingredients:

Besan (chickpea flour):1 bowl
Fresh coconut (shredded): ½ bowl
Fresh green coriander: ½ bowl
Lemon: 1 no. (Optional)
Spinach (chopped): 1 bowl
Roasted cumin powder: 1 teaspoon
Salt: ½ teaspoon
Turmeric powder: ¼ teaspoon
Red chilli powder: ¼ teaspoon
Curd (yogurt):1 bowl
Cooking oil: 1 teaspoon
Mustard seed: 1/2 teaspoon
Sesame seed: 1 tablespoon
Carrot: 2 no.

Preparation:

Peel off carrot, spread into serving platter. Keep aside.
Grind spinach along with water, strain it and prepare 1 cup of spinach juice. Keep aside.
Take a mixing bowl; put fresh coconut, coriander leaves, ¼ spoon salts and ½ teaspoon of roasted cumin powder. Mix well, now filling is ready. Keep aside.
Take another mixing bowl; put Besan, curd, spinach juice, salt, roasted cumin powder, turmeric powder and chili powder. Make a smooth paste without any lump.
Grease with oil the back side of two medium stainless steel tray/plates. Keep aside.

Method:

Pour this mixture into fry pan/kadahi, and cook on lower flame, stir continuously till the batter thickens and becomes smooth. Do not overcook the batter.
The batter gets thickened in about 10-12 minutes, immediately pour the batter over the greased tray.
Note: To know Batter is ready or not? Take one small spoon batter and spread it, if it is set in a minute, it means it is ready.
Spread the batter immediately into a thin layer with the help of flat spatula; let it be cooled for 5-7 minutes. Cut into 2 inch strips, Sprinkle fillings over it.
Open the edges of strips roll each strip tightly.
Place the roll on a prepared serving platter.

Seasoning:

Place a frying pan on medium heat, add oil; when oil gets hot add mustard seeds and sesame seed, sputter it for few seconds, put off the flame.
Pour the seasoning over the rolls/ khandvi and serve immediately with dip (green chutney and tamarind chutney).