Why is my Khandvi paste not setting properly, or why does it break when I try to roll it?

Question

Is your Khandvi paste not setting or breaking when you roll it? Troubleshoot the common issues with batter consistency for perfect Gujarati rolls.

Answer 1

Your Khandvi paste is likely not setting due to an imbalance in the besan (gram flour) to water/buttermilk ratio, or insufficient cooking time. It breaks when rolling because it's either too dry or undercooked.

Detailed Explanation:

Khandvi requires a precise balance of ingredients and careful cooking to achieve the right consistency. Here's a breakdown of why your Khandvi might be failing and how to fix it:

1. Incorrect Besan to Liquid Ratio: The most common culprit is an imbalance between the besan (gram flour) and the liquid (water or buttermilk). Too much liquid will result in a paste that doesn't set, while too little will make it dry and crumbly. Follow a trusted recipe closely and measure ingredients accurately. A typical ratio is around 1 cup of besan to 2-3 cups of liquid, but this can vary depending on the recipe.

2. Insufficient Cooking: The paste needs to be cooked long enough for the besan to gelatinize and thicken properly. Undercooked besan will not bind well, leading to a runny or easily breakable Khandvi. Cook the mixture on medium heat, stirring constantly, until it thickens and starts to leave the sides of the pan. This usually takes around 8-12 minutes.

3. Uneven Cooking: If the heat is too high or you're not stirring constantly, the paste can cook unevenly, resulting in lumps or burnt patches. This will affect the overall texture and prevent it from setting properly. Use medium heat and stir continuously to ensure even cooking.

4. Poor Quality Besan: The quality of the besan can also play a role. Old or stale besan may not bind as well as fresh besan. Use fresh, high-quality besan for the best results.

5. Incorrect Spreading Technique: Spreading the paste too thinly or unevenly can also cause it to break. Spread it evenly and not too thin on a clean, flat surface like an inverted baking sheet or a greased marble countertop.

Pro Tip:

Before spreading the entire batch, test a small spoonful of the cooked paste on a plate. Let it cool for a minute or two. If it sets properly and you can roll it without it breaking, then the rest of the batch is ready to be spread. If not, continue cooking the paste for a few more minutes, stirring constantly, and test again.