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The ingredients needed to prepare Khandvi Spaghetti Tarts:
- Use Spaghetti
- Prepare 1 cup Chickpea flour (besan)
- Take 1 pinch Asafetida
- Prepare 1/8 teaspoon turmeric powder
- Provide 1/8 teaspoon chilli powder
- Use to taste Salt
- Use 1 tablespoon oil
- Use 4 tablespoons Yoghurt
- You need Salad
- Get 2 cups Mini Rocket leaves
- Get 1/4 cup Cherry tomatoes
- Take 1/4 cup Mustard microgreens
- Take leaves Fried Curry
- You need 1/4 cup Crumbled feta
- Get 4-5 mini Khakhra
- Provide to taste Salt and pepper
- Provide 1 tsp Lime juice
- Provide Balsamic caviar
- Take 100 g Balsamic Vinegar
- Use 1.5 g Agar powder
Instructions to make Khandvi Spaghetti Tarts:
- Khandvi Spaghetti - 1) Mix all the ingredients and make a sticky dough. Line the inside of the sev press machine with oil so that the dough does not stick to it. - 2) Boil water with oil and salt just like for pasta. Press the spaghetti onto boiling water directly. The pasta will take about 10 minutes to cook. - 3) Get them out and drain off the excess water and keep them aside in a bowl.
- Balsamic Vinegar Caviar - 1) Start by first cooling the oil in the freezer or refrigerator. Do this in a tall glass so that there is more time for the droplets to get gold and set before they reach the bottom. - 2) Put the balsamic vinegar and agar in a sauce pan and bring it to boil. Keep stirring it continuously. - 3) Wait for a few minutes till the temperature drops to about 55 degrees C. - 4) Fill the syringe with the hot balsamic mixture and expel it drop by drop into the cold oil. Do this to the
- Salad assembly - 1) Mix all the ingredients except the crumbled feta and curry leaves. Add the khandvi spaghetti to it and toss gently. - 2) Serve on khakhras.
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