Time
40 min
Serving
2 persons
Calories
0
Indian pasta is known as khandvi in India. This national dish is really tasty and it looks perfect as well. Hopefully, you will like the recipe to cook the dish over and over again!
Ingredients
- flour: 1 cup
- buttermilk: 1 cup
- water: 2 cup
- turmeric powder: 0.25 tsp
- sugar: 1 tsp
- salt: 0.75 tsp
- paste: 1 Tbsp (1 chilli, 2 cloves garlic, small piece of ginger)
- coconut: 2 Tbsp (ground, for the filling)
- coriander leaves: 1 tsp (chopped, for the filling)
- oil: 2 Tbsp (for the tempering)
- mustard seeds: 0.5 tsp (for the tempering)
Metric Conversion
Stages of cooking
-
Take a deep bowl and mix flour, buttermilk, water, salt, sugar, turmeric powder and paste (chilli+garlic+ginger) in it. Make sure the mixture is smooth. Put it into the microwave oven for 4 minutes (don’t cover it with a lid!), then stir it well. Right after that, put the mixture back into the microwave for 4 more minutes and stir it afterwards. Repeat the step 2 more times, reducing the time to 2 minutes. Your mixture should become dense in the result of the process.
-
Put it into the microwave oven for 4 minutes (don’t cover it with a lid!), then stir it well. Right after that, put the mixture back into the microwave for 4 more minutes and stir it afterwards. Repeat the step 2 more times, reducing the time to 2 minutes. Your mixture should become dense in the result of the process.
-
Now, take a steel plate or a flat metal chopping board and spread the hot mixture thinly on it. Leave for about 5-10 minutes.
-
Cut the dough you will get into the wide strips around 1.5-2 cm each. Dredge with ground coconut and finely chopped coriander leaves. Roll each strip to get small cylinders.
-
Now, mix all the ingredients of the tempering (oil and mustard seeds) and put into the microwave oven for about 3 minutes. As soon as the tempering is ready, pour it on the pasta and serve warm! Bon appétit!
