The Science Behind Khandvi
Today, we consider the western foods to be great and yummy, and most preferred, but when it comes to the knowledge and science that goes behind the making of the traditional Indian foods, one might just fall for it all over again. Our grand parents and great grandparents might not have been as educated as we are, but they had way more knowledge and understanding of the foods they cooked everyday than we know of eating everyday. Today we shall discuss about khandvi, which is a native dish of Gujarat, India, where people love to eat the roasted gram flour rolls, spiced and flavoured. In Maharashtra, this dish is commonly known as suralichi vadi air patuli. Again, I would like to mention that I will not be providing any recipe as that is available on the web on numerous websites. Here we will talk about the uncommon. Khandvi is made up of a mixture of besan or roasted Bengal gram flour and buttermilk. Everyone knows that the cooking of this mixture is the most tricky and difficult part