How to make Khandvi - Soft melt in the mouth savoury gram flour and yogurt pin wheel rolls with a delicious tempering.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Gram flour, Yogurt (दही)

Cuisine : Gujarati

Course : Snacks and Starters

Khandvi Recipe Card

Khandvi
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This Gujarati snack is a treat to eat but can be a little tricky to make. Gram flour and yogurt flavoured with green chilli paste are cooked into a lump free mixture smeared on a greased surface, rolled into a pin wheel and then tempered with mustard seeds, fresh coriander and coconut. Getting your perfect khandvi can take a bit of practice, but you won’t be complaining because even the scraps from this fun activity taste just as delicious.

For more recipes related to Khandvi checkout Khaman Dhokla, Besan Methi Cheela With Cheese, Sandwich Dhokla, Besan Omelet With Sprout Filling . You can also find more Snacks and Starters recipes like Dal Kabab, Banana Coconut Loaf, Mutton Shaami Kabab, Prawn Popcorn.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Khandvi Recipe

  • Gram flour 1 1/4 cups

  • Yogurt 1 cup

  • Ginger 1 inch

  • Green chillies 2

  • 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

Method

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.