Khandvi
Veg
Delicate, tightly rolled chickpea flour and buttermilk cylinders seasoned with a tempering of mustard seeds, sesame, and curry leaves — served with grated coconut and fresh coriander. A Gujarati marvel of texture and restraint, requiring precise cooking technique.
Cuisines
Gujarati
Kutchi
Surati
Best for
Breakfast
Lunch
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | gram flour (besan) |
| 1 cup | water |
| 1/4 cup | yogurt |
| 1/4 teaspoon | turmeric powder |
| 1/2 teaspoon | ginger paste |
| 1/2 teaspoon | green chili paste |
| 1 teaspoon | salt |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | sesame seeds |
| 1 pinch | asafoetida (hing) |
| 1 tablespoon | freshly grated coconut |
| 1 tablespoon | chopped fresh coriander leaves |
Instructions
- 1 In a mixing bowl, combine gram flour, water, yogurt, turmeric powder, ginger paste, green chili paste, and salt. Whisk until smooth and lump-free.
- 2 Transfer the mixture to a non-stick pan and cook on low heat, stirring continuously to avoid lumps, until the mixture thickens and becomes glossy.
- 3 Once thickened, spread the mixture quickly on a greased flat surface or back of a large plate using a spatula to form a thin layer.
- 4 Allow it to cool slightly, then cut into strips and roll each strip tightly into spirals.
- 5 In a small pan, heat oil and add mustard seeds. Once they splutter, add sesame seeds and asafoetida.
- 6 Pour the tempering over the khandvi rolls.
- 7 Garnish with freshly grated coconut and chopped coriander leaves before serving.
Tips
Ensure to stir continuously while cooking the batter to prevent lumps. Work quickly while spreading the mixture to get thin layers.