Loading...
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
Prepare Batter and Spreading Surfaces
Cook the Batter
Spread, Cool, and Cut
A classic Gujarati tea-time snack! These crispy, savory fried noodles are made from chickpea flour and seasoned with a blend of aromatic spices. Perfectly crunchy and addictive, they are a must-try.
Crisp and savory pearl millet flatbread bites, spiced with ajwain and sesame seeds. A healthy, gluten-free Gujarati snack, also known as 'Bajra na Vada' or 'Dhebra', perfect with yogurt or pickle. Ready in about 35 minutes.
A classic Gujarati dish, this tomato ras is a simple, soupy curry with a delightful balance of tangy, sweet, and savory flavors. It's made with ripe tomatoes and basic spices, coming together in under 30 minutes for a perfect weeknight meal.
A unique Gujarati kadhi from the Bhatia community, this version gets its creamy texture from ground moong dal instead of besan. It’s a delightful sweet and tangy curry, perfect with steamed rice.
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.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 199.08 calories per serving with 6.22g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Roll and Arrange
Prepare the Tempering (Tadka)
Garnish and Serve
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.
Add 1 teaspoon of finely minced garlic or garlic paste to the batter along with the ginger for a pungent twist.
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.
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.
The use of curd provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and improving nutrient absorption.
As it is made entirely from chickpea flour, Khandvi is an excellent and safe snack option for individuals with gluten intolerance or celiac disease.
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.
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.
This means the batter was undercooked. If the batter is not cooked long enough, it won't have the structure to set properly. Always perform the plate test: spread a small amount, and if it doesn't peel off cleanly after a minute, continue cooking the batter for a few more minutes.
Khandvi tastes best when served fresh on the day it is made. You can store leftovers in an airtight container in the refrigerator for up to 24 hours, but they may become slightly dry. Let them come to room temperature before serving.
Yes, Khandvi is considered a healthy snack. It is steamed, not fried, making it low in oil. It's made from besan (chickpea flour), which is rich in protein and fiber, and curd, which provides probiotics. It is also naturally gluten-free.
One serving of Khandvi (approximately 5 rolls or 185g) contains around 200-250 calories, making it a relatively light and nutritious snack option.