How to make Pinwheel Khandvi -

The popular Gujarati snack stuffed with green chutney, cut into.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Yogurt (दही)

Cuisine : Gujarati

Course : Snacks and Starters

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 : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Pinwheel Khandvi Recipe

  • Gram flour (besan) 1 1/4 cups

  • Yogurt 1 cup

  • Ginger-green chilli paste 1 1/2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Asafoetida a pinch

  • Oil 2 tablespoons + for greasing

  • Green chutney 4 tablespoons

  • Paneer (cottage cheese) grated 1/2 cup

  • Scraped coconut 4-5 tablespoons

  • Fresh coriander leaves roughly chopped 1/2 cup

  • Mustard seeds 1 teaspoon


Step 1

Mix gram flour and yogurt in a bowl. Whisk well.

Step 2

Add ginger-green chillipaste, turmeric powder, salt and asafeotida and mix well.

Step 3

Put the mixture in a non-stick pan, cook till thickens, stirring continuously.

Step 4

Grease the back of three-four thalis with oil.

Step 5

Spread quickly and as thinly as possible. Similarly spread on the back of other thalis.

Step 6

When cool, cut into strips two inches wide, spread green chutney, cottage cheese, coconut and coriander leaves over the gram flour mixture and roll.

Step 7

Arrange the khandvis on a serving plate.

Step 8

Heat oil in a small pan and add mustard seeds. When the seeds splutter drizzle the tempering evenly over the khandvis.

Step 9

Serve hot.

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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.