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Khandvi, who does not like to eat this popular gujarati farsaan; it is a regular feature at most banquets. You can eat it as it is or can stuff it with a mixture of your choice. Spreading the khandvi batter thinly when hot is an art you will learn with practice. While plain khandvi is usually very thin, it can be spread a little more thickly to hold the stuffing…but not too thickly, lest the basic nature of the recipe will be lost! the stuffing has to be tasty, as the khandvi by itself does not contain many spices.
Preparation Time: 10 minsCooking Time: 20 mins
Makes 4 servings
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nice and esy and quick to make.going to try just now for evening snack.
wow! so easy to make and so delicious.
nice to eat as it is, or accompanied with plain cooked rice and gujarati toor dhall. my family loved it.
quick and easy to make.... Loved it!!!! :)
Excellent , Thank you very much
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