Khandvi recipe | How to make Khandvi
Khandvi is a popular Gujarati snack made from gram flour (besan) and yogurt, seasoned with turmeric and tempered with mustard seeds, curry leaves, and green chilies. These delicate, silky rolls are soft, tangy, and melt in your mouth—perfect as an appetizer or teatime snack. This recipe guides you through making perfect, thin rolls every time, with helpful tips for spreading, rolling, and tempering.
Servings: 4 people
Calories: 150kcal
Equipment
- 1 Heavy Bottomed Pan
- 1 Mixing Bowl
- 1 Aluminium Foil
- 1 Spatula
Ingredients
- ½ cup Gram Flour (Besan / Chickpea Flour)
- ½ cup Curd (Plain Yogurt)
- ¾ cup Water
- ½ teaspoon Salt
- 1 Pinch Asafoetida (Asafetida / Hing)
- ½ teaspoon Turmeric Powder
- 2 tablespoon Coriander Leaves
- 2 teaspoon Grated Coconut
For Tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 3 nos Green Chili Finely Chopped
- 1 Pinch Asafoetida (Asafetida / Hing)
Instructions
- Cut a sheet of aluminum foil into a rectangular shape, preferably around 30 cm x 45 cm, and set it aside. This will be used to spread the cooked Khandvi batter into thin layers. Alternatively, you can use a clean granite countertop, the back of a steel plate, or any smooth flat surface—but I prefer aluminum foil for easy handling.
- In a mixing bowl, combine the gram flour (besan), yogurt, water, turmeric powder, asafoetida (hing), and salt. Whisk everything together until smooth and lump-free.½ cup Gram Flour (Besan / Chickpea Flour), ½ cup Curd (Plain Yogurt), ¾ cup Water, 1 Pinch Asafoetida (Asafetida / Hing), ½ teaspoon Turmeric Powder, ½ teaspoon Salt
- Heat a pan over low flame and pour in the Khandvi batter. Stir continuously to avoid lumps. As the mixture cooks, it will begin to thicken and release steam. Keep stirring until it reaches a smooth, spreadable consistency.
- Once the gram flour batter is fully cooked, it will become thick. To check if it's ready, spread a small spoonful of the mixture onto a greased plate using a spatula. Let it cool for a minute, then try to roll it. If it rolls smoothly without sticking or breaking, the consistency is perfect, and you can switch off the flame. If it doesn't roll properly, continue stirring and cooking the batter for a few more minutes. Once done, switch off the flame but keep stirring for another minute to prevent sticking. Then, immediately spread the thickened Khandvi mixture onto the prepared aluminum foil.
- Using a flat stainless steel spatula, quickly spread the cooked Khandvi mixture into a thin, even layer on the foil. This step can be a bit tricky—speed is important, as the mixture thickens further as it cools and becomes difficult to spread. Once the layer has cooled slightly (about 5 minutes), cut it into broad vertical strips, as shown in the picture.
- Trim the uneven edges to ensure all the Khandvi strips are of equal size. Then, gently roll each rectangular strip into tight spirals. Repeat the process for the remaining strips.
- Sprinkle the grated coconut and chopped coriander leaves over the rolled Khandvi. In a small pan, heat some oil and add the mustard seeds. Once they begin to splutter, add a pinch of asafoetida (hing) and the slit green chilies. Sauté for about 5 seconds, then remove from the heat. Drizzle this tempering over the Khandvi rolls for added flavor. Your delicious Khandvi is now ready to serve!2 tablespoon Coriander Leaves, 2 teaspoon Grated Coconut, 1 tablespoon Oil, 1 teaspoon Mustard seeds, 3 nos Green Chili, 1 Pinch Asafoetida (Asafetida / Hing)
Nutrition
Serving: 100g | Calories: 150kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Fiber: 3g