Cheesy Khandvi Noodles

Name: How to Make Cheesy Khandvi Noodles | Easy & Delicious Cheesy Khandvi Noodles Recipe
Total time: 10 min
Yield: 3
Cuisine: gujarat

#GF26 What if your traditional Gujarati khandvi got a cheesy Italian makeover? I took my quick pressure-cooker khandvi method and gave it a fun fusion twist. Instead of spreading and rolling the khandvi in the traditional way, I passed the cooked khandvi dough through a sev machine to create beautiful noodle-like strands. Then came the fun part—red chilli flakes, oregano, grated cheese and a generous spoonful of Arrabbiata sauce in the centre! Soft, savoury, cheesy and bursting with flavours, this is definitely khandvi like you’ve never seen before! And if you’re looking for something new and savoury for Rakshabandhan instead of yet another sweet, this one deserves a place on your festive table.

prep time 10 Mins

cook time 15 Mins

chef Deepa Rupani

Step 1

In a bowl, combine besan, buttermilk, salt, turmeric powder and hing. Whisk well to make a smooth, lump-free batter.

Step 2

Transfer the batter to a pressure cooker and cook for 3 whistles.

Step 3

Once cooked, allow the pressure to release naturally.

Step 4

Open the cooker and mix the cooked khandvi batter really well while it is still warm, ensuring the dough is smooth and lump-free.

Step 5

Immediately transfer the warm khandvi dough into a sev machine/extruder.

Step 6

Press the dough through the sev machine to create long, noodle-like khandvi strands.

Step 7

Arrange the khandvi noodles on a serving plate.

Step 8

Sprinkle generously with red chilli flakes and oregano.

Step 9

Add grated cheese over the top.

Step 10

Finally, pour or spoon Arrabbiata sauce in the centre.

Step 11

Serve immediately and enjoy this fun, cheesy Gujarati-Italian fusion!

Calories 280 Kcal

Total Fat 12 g

Carbs 32 g

Protein 11 g

ESSENTIAL ITEMS

1 cup besan (gram flour)

2.5 cups buttermilk

as per taste salt

1 tsp turmeric powder

1 pinch hing

as per taste for topping: red chilli flakes

1 tsp oregano

as required grated cheese

as required arrabbiata sauce

Recipe by:

Deepa Rupani

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