How to make Pinwheel Khandvi -

The famous Gujarati melt-in-the-mouth snack

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Gram Flour, Buttermilk (छास)

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Pinwheel Khandvi checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Paneer Chilli Rolls Batata Wada Rawa Dosai Aloo Paneer Tikki

Pinwheel Khandvi

Pinwheel Khandvi Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pinwheel Khandvi Recipe

  • Gram Flour 1 cup

  • Buttermilk 2 1/2 cups

  • Asafoetida a pinch

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon

  • Oil 2 tablespo

  • Mustard seeds 1 teaspoon

  • Scraped coconut 4-5 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves roughly chopped 1/2 cup

  • Fresh coriander leaves roughly chopped 1 cup

  • Green chillies chopped 2-3

  • Salt to taste

  • Lemon juice 1 teaspoon


Step 1

Heat four cups water in a pressure cooker. Take the gram flour in a bowl.

Step 2

Add the ginger-green chilli paste, asafoetida, turmeric powder, salt, sugar and mix well.Add the buttermilk and whisk so that there are no lumps and you get a smooth batter.

Step 3

Transfer the batter into a steel bowl and place in the pressure cooker.

Step 4

Close the lid and cook under pressure till the pressure is released thrice.

Step 5

Reduce heat and cook for seven minutes more. Take the cooker off the heat and let the pressure reduce.

Step 6

Grind together mint leaves, coriander leaves, green chillies, salt and lemon juice to make the green chutney.

Step 7

Grease the back of three-four thalis with oil. Open the lid of the pressure cooker when the pressure has reduced and whisk till the mixture is absolutely smooth.

Step 8

Immediately put some of the cooked mixture on the greased thali and spread quickly and as thinly as possible. Similarly spread on the back of other thalis.

Step 9

Spread the green chutney over evenly all over.

Step 10

Heat the oil in a small pan and add the mustard seeds. When the seeds splutter drizzle the tempering evenly over the gram flour mixture on the thalis.

Step 11

Sprinkle some coconut and then gently roll the khandvis. Cut into one-inch long pieces.

Step 12

Arrange the pieces on a serving platter, sprinkle coriander leaves and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.