Ingredients
STEP-1
KHANDDAIYAAN INGREDIENTS

Besan
2 cup

Ginger Garlic Paste
2 tea sp

Onion finnaly Chopped
2 tea Sp

Green Chilli Finnaly Chopped
1 tea sp

Red chili powder
1 and half tea sp

Salt
To taste

Garam Masala Powder
1/4th tea sp

Ajwaaien
Couple of pinch

Water
As per requirment to make paste like potato Pakora Paste.

Method
Mix all the ingredients with fresh water and make a fine paste like you make for potato pakoras.

Put that paste in a non stick pan and turn on flame. When it starts cook turn slow down the flame and cook it on low flame. Dont stop mixing it in the pan si that it could not stick in the pan. Cook it till it becomes a hard dough.

In the mean time brush the oil in a tray and spread this dough on it and press with the help of your fingures or flat spatuala to turn it into a flat layer.
Now after waiting for 5 min cut it with the help of knife in your required shape. Leave them as it is to cool down. In that cooling time make gravy for the khanddaiyaan.

Gravy Ingredients

Onion paste
1 cup

Ginger garlic paste
2 table sp full

Mustured seeds/methi daana
1/2 tea sp

Cooking oil
1 cup full

Yogurt
1/2 cup

Qasoori maithi
1 tea sp

Imli Paste
1 tea sp

Salt
to taste

Termeric powder
1/2 tea sp

Red chili powder
1 & 1/2 tea sp

Coriender powder
1 tea sp

Method.

In a pan pour cooking oil and heat it up add methi dana and stir fry it till it gets dark brown then add onion paste and ginger garlic paste and cook well for 5 to 10 min on low flame. When oil come out of onion and ginger garlic paste add red chili, termeric, coriender powder and salt with little water then add finally beaten yogurt and cook it for more 5 min. Then add half cup of water and imli paste. Make it boil then turn off the flame. Add khanddaiyan in that gravy sprinkle the qasoori maithi and serve hot with roti.

NOTE: NEVER EVER COOK KHANDDAIYAN IN GRAVY. IF YOU NEED TO SERVE THEM LATER THEN DONT MIX THEM IN THE GRAVY.