Tomato khandvi with Tangy Green Peas Hummus Recipe

Tomato khandvi with Tangy Green Peas Hummus Recipe

  • Rate this recipe!
  • Your rating
Overall rating 5 1 ratings


  • 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


    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.


Log in or Register to write a comment.