Khandvi is a popular and favourite anytime snack of typical vegetarian Gujarti folks.
Anyone who knows a bit about Gujarati cuisine can understand the variety of snacking items on offer. Flavoursome, colourful and infinite styles of munching snacks that can keep you addicted. Khandvi is one such finger food for any occasion to feed your appetite.
Made of besan or gram flour and yogurt with seasoning spices and fresh herbs, khandvi requires a bit of effort and expertise to prepare.
Khandvi’s unique rolled shape and smooth texture offer plenty of out of the world experience.
Due to its time consuming and precise method of cooking, most khandvi lovers prefer it to buy from the Gujarati food stores. In the UK, Leicester’s golden mile is the place to taste khandvi in its Gujarati snack shops.
This medium hot, interestingly spicy but with a hint of sweetness, khandvi is a perfect teatime fingerlicking Gujarati snack that’s not to be missed!
Let's cook
Gujarati Khandvi Recipe
Recipe Facts
Here is Your Recipe
The beauty of khandvis is the ingredients, simple and a very few are needed.
1 cup gram flour (chickpea flour) also known as besan powder
1 cup yogurt (for vegan option, go for plant based yogurt)
1 cup warm water (to use as required)
2 teaspoon sugar or joggery
¼ teaspoon turmeric powder
½ inch freshly ground ginger
2 green chillies finely chopped
1 tablespoon oil (preferably sunflower oil)
1 teaspoon mustard seeds
1 teaspoon sesame seeds
½ teaspoon hing (asafoetida)
1 tablespoon chopped fresh curry leaves (optional)
1 tablespoon chopped fresh coriander leaves (optional)
Salt to taste
This appears to be the difficult bit, but if you follow the below steps and use precise amounts of the above ingredients, khandvi preparation is a breeze.
In a mixing bowl add besan, yogurt, and half a cup of water and mix using a hand blender. If needed, slowly keep adding the rest of the water and mix well so that no lumps remain. Now mix in the turmeric powder, ground ginger and finely chopped green chillies.
Heat a pan (non stick pan is better) and pour this mixture and cook on a low flame stirring frequently and rigorously.
Once you achieve the consistency, turn off the heat and immediately pour the mixture onto a flat clean oiled metal surface. Quickly spread the mixture into a thin flat shape.
Let it cool for a few minutes and make cuts of 3 inch width with a knife. Roll these flats into cylinder shapes with your fingers.
Keep aside these rolls and now get ready for tempering or tadka.
In a pan, heat the oil and splutter mustard seed and sesame seeds. Add hing and sliced curry leaves to fry for a couple of minutes.
Place the rolls carefully into this tadka mixture and carefully turn around so that the oil and the tadka ingredients are evenly coated on the rolls.
Garnish with chopped coriander and your khandvi rolls are ready to serve.
- To save time to cook the khandvi mixture, you may use a pressure cooker.
- For tropical taste, why not sprinkle grated coconut before you serve?
- Chai is the best companion for khandvis, so say cheers for a hot chai!
