India Food Network India

Recipes,Lunch

Tomato Khandvi with Tangy Green Peas Hummus


Feb 02, 2018

PREPARATION TIME

COOKING TIME

SERVES

1

PREPARATION LEVEL

Easy

When a traditional dish meets modern flavours, it’s sure to be a winner in your child’s tiffin box. Khandvi with Green Peas Hummus is a yummy twist to this classic recipe and your kids will surely ask for more of these rolls in their tiffin! Kissan Fresh Tomato Ketchup adds a tangy flavour to the dish and keeps it moist until break time.

INGREDIENTS

    For Khandvi Batter
    Gram flour: 1 cup
    Salt to taste
    Curd: 3/4 cup
    Turmeric powder: ¼ teaspoon
    Red chilli powder: ¼ teaspoon
    Water: 2 cups
    Oil: 1 tablespoon
    Kissan Fresh Tomato Ketchup: 2 tablespoons (30g)
    For Green Pea Hummus
    Green peas: 2 cups
    Olive oil: 1.5 tablespoons (20ml)
    Garlic: 2 cloves
    Salt to taste
    Lemon juice: 1
    For Tempering
    Sugar: 2 teaspoons (10g)
    Vinegar: 3 teaspoons
    Oil: 1 tablespoon
    Mustard seeds: ½ teaspoon
    Cumin powder: ½ teaspoon
    Turmeric powder: ½ teaspoon
    Red chilli powder: ½ teaspoon
    Chopped coriander: 1/2 teaspoon
    Curry leaves: 8-10 leaves
    Asafoetida: A pinch

DIRECTIONS

For Khandvi Batter
Mix all the ingredients in a mixing bowl and with a whisk, keep on stirring and mixing till the lumps have dissolved
Heat oil in a pan and pour in the khandvi mixture. Stir it continuously so that lumps don’t form. Cook it on a medium flame.
Now take a tray and grease it with oil. Spread a somewhat thick layer of khandvi and let it cool.

For Peas Hummus
Combine the peas, salt, lemon juice and olive oil. Blend peas hummus until smooth
Spread a layer of hummus on khandvi
Now, with a knife, cut the thin strips of khandvi and then begin to roll it.

For Tempering Liquid
Heat oil and crackle the mustard
Add curry leaves, asafoetida, vinegar, sugar, powdered spices, water and coriander leaves to it
Pour the hot tempering mixture on the khandvi rolls evenly.

About Chef Ajay ChopraFollow On

mm

Whether it's in front of the camera or in the heart of a bustling kitchen, Ajay Chopra is a seasoned professional. He made his name as the Executive Chef of the Mint Leaf chain of restaurants and then came home to become the Executive Chef of The Westin Mumbai Garden City. Throughout his travels, he has always been committed to creating exquisite Indian cuisine. Now, this modern Indian chef is going to show you how to pack the perfect tiffin for your child.

Related Recipes