Sanjeev Kapoor

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Khandvi Recipe

Melt in mouth snack from Gujarat.

This recipe has featured on the show Khanakhazana.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium


Main Ingredients

Gram flour (besan),






  • Gram flour (besan)
    1 1/4 cups
  • Yogurt
    1 cup
  • Ginger
    one-inch pieces
  • Green chillies
  • Oil
    4 tablespoons
  • Salt
    to taste
  • Turmeric powder
    1/2 teaspoon
  • Lemon juice
    1 tablespoon
  • Asafoetida
    a pinch
  • Mustard seeds
    1 teaspoon
  • Coconut scraped
    2 teaspoons
  • Fresh coriander leaves chopped
    a few sprigs


Step 1

Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water.

Step 2

Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.

Step 3

Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.

Step 4

Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.

Step 5

When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.

Step 6

When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.

Chef Tip

Making Khandvi is an art. It takes some practice to get the correct consistency after cooking. Try out a small portion first.

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