How to make Khandvi with Sweet and Sour Gravy -

Gram flour rolls served with a sweet and sour sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Buttermilk (छास)

Cuisine : Gujarati

Course : Snacks and Starters

Khandvi with Sweet and Sour Gravy

Khandvi with Sweet and Sour Gravy 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 : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Khandvi with Sweet and Sour Gravy Recipe

  • Gram flour (besan) 3-4 tablespoons

  • Buttermilk 1 cup

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Green chillies chopped 1-2

  • Curry leaves 5-6

  • Coriander-cumin powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Jaggery (gur) grated 1 teaspoon

  • Tamarind pulp 1/4 cup


Step 1

Take warm buttermilk in a bowl. Add gram flour, ¼ teaspoon turmeric powder, ½ teaspoon chilli powder and salt and whisk well.

Step 2

Heat the flour mixture in a non-stick pan. Mix well continuously on low heat for 10 minutes.

Step 3

Add 1 tablespoon chopped coriander and mix well. Transfer onto a steel plate and spread evenly. Set aside to cool.

Step 4

Cut into vertical rectangles, roll tightly and cut into halves. These are khandvi.

Step 5

Heat oil in a non-stick pan. Add cumin seeds and let the seeds crackle. Add green chillies and curry leaves and sauté for 30 seconds.

Step 6

Switch off heat and add little water. Switch on heat and mix. Add remaining turmeric powder, coriander-cumin powder, remaining chilli powder, garam masala powder and salt and mix well.

Step 7

Add jaggery and tamarind pulp, mix well and boil for 2-3 minutes. Add remaining chopped coriander and mix well.

Step 8

Add khandvi pieces, mix lightly and cook for 1-2 minutes.

Step 9

Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.