Khandvi
Delicate, melt-in-your-mouth rolls made from chickpea flour and yogurt. This classic Gujarati savory snack is seasoned with a simple tempering of mustard and sesame seeds, making it light, flavorful, and naturally gluten-free.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Batter and Spreading Surfaces
- b.Before you start cooking, lightly grease the back of 2-3 large steel plates (thalis) or a clean, heatproof countertop. Keep them ready.
- c.In a large mixing bowl, add the besan, sour curd, water, ginger paste, green chili, turmeric powder, asafoetida, and salt.
- d.Using a wire whisk, mix thoroughly until you have a completely smooth, lump-free, and thin batter. This should take about 3-4 minutes.
- 2
Step 2
- a.Cook the Batter
- b.Pour the batter into a heavy-bottomed, non-stick pan or kadai.
- c.Place the pan on low-medium heat and begin stirring continuously with the whisk. It is crucial not to stop stirring to prevent lumps from forming.
- d.Cook for about 10-12 minutes. The batter will gradually thicken from a thin liquid to a paste-like consistency. It will start to pull away from the sides of the pan.
- e.To check for doneness, spread a teaspoon of batter on one of the greased plates. Wait for 30-60 seconds. If you can peel it off cleanly without it sticking or breaking, the batter is ready. If not, cook for another 1-2 minutes and test again.
- 3
Step 3
- a.Spread, Cool, and Cut
- b.Once the batter is cooked, turn off the heat and work very quickly. Pour a ladleful of the hot batter onto a greased surface.
- c.Using an offset spatula or the back of a flat ladle, spread the batter into a very thin, even layer.
- d.Repeat with the remaining batter on other greased surfaces. Let the layers cool and set completely, which takes about 5-7 minutes.
- e.Once cooled, use a knife or pizza cutter to cut the sheets into long, parallel strips about 2 inches wide.
- 4
Step 4
- a.Roll and Arrange
- b.Carefully start rolling each strip from one end to the other, creating tight, cylindrical rolls.
- c.Gently lift each roll and arrange them on a serving platter with the seam side down.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.Heat the oil in a small pan over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
- d.Add the sesame seeds and curry leaves. Sauté for another 30 seconds until the seeds are fragrant and the leaves turn crisp. Be careful as the leaves may splutter.
- 6
Step 6
- a.Garnish and Serve
- b.Immediately pour the hot tempering evenly over the arranged Khandvi rolls.
- c.Garnish with freshly grated coconut and chopped coriander leaves.
- d.Serve at room temperature and enjoy this delightful Gujarati snack.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to lump-free batter is continuous and vigorous whisking while it cooks.
- 2Use a heavy-bottomed, non-stick pan to prevent the batter from sticking and burning at the bottom.
- 3The 1:3 ratio of besan to liquid (curd + water) is crucial for the right consistency. Measure accurately.
- 4Work extremely fast while spreading the batter. If it cools in the pan, it will become too thick to spread thinly.
- 5If your batter becomes lumpy, you can try to save it by blending it with an immersion blender before it sets too much.
- 6For the best flavor, use curd that is genuinely sour. If your curd is fresh, leave it out at room temperature for a few hours to sour.
Adapt it for your goals.
Stuffed Khandvi
Before rolling, sprinkle a mixture of grated paneer, finely chopped coriander, and a pinch of chaat masala over the cut strips for a delicious filling.
Garlic KhandviGarlic Khandvi
Add 1 teaspoon of finely minced garlic or garlic paste to the batter along with the ginger for a pungent twist.
Vegan KhandviVegan Khandvi
Replace the dairy curd with a plant-based sour yogurt. Alternatively, use 3 cups of water and add 2 tablespoons of lemon juice to the batter for the required tanginess.
Why this is on our healthy list.
Rich in Protein
Made from besan (chickpea flour) and curd, Khandvi is a good source of plant-based protein, which is essential for muscle repair and overall body function.
Promotes Gut Health
The use of curd provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and improving nutrient absorption.
Naturally Gluten-Free
As it is made entirely from chickpea flour, Khandvi is an excellent and safe snack option for individuals with gluten intolerance or celiac disease.
Low Glycemic Index
Chickpea flour has a low glycemic index, which means it helps in the slow release of sugar into the bloodstream, making it a suitable snack for managing blood sugar levels.
Frequently asked questions
Lumps usually form for two reasons: the initial batter was not whisked until completely smooth, or you stopped stirring while it was cooking on the stove. Continuous whisking is essential to break down clumps as the besan cooks and thickens.