Khandvi Recipe

Khandvi is a traditional Gujarati snack that is perfect for Diwali. This rolled and savory snack is made using a combination of chickpea flour and yogurt, resulting in a light, melt-in-your-mouth experience. Not only is Khandvi super easy to make, but it’s also a crowd-pleaser at festive gatherings. Learn how to master the perfect Khandvi recipe, and serve this delicacy to your guests this Diwali.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Snack

Cuisine Gujarati, Indian

Calories 150 kcal

Equipment

Heavy-bottomed pan
Whisk
Spatula
Flat surface (for spreading)
knife

Ingredients

For the Khandvi batter:

1 cup gram flour (besan)
1 cup yogurt (dahi)
2 cupcups water
1/4 tsp turmeric powder
1 tsp ginger-green chili paste
Salt to taste

For the tempering:

1 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
1 sprig curry leaves
Freshly grated coconut (for garnish)
Chopped coriander leaves (for garnish)

Instructions

Prepare the Khandvi Batter: In a mixing bowl, whisk together the gram flour, yogurt, water, turmeric powder, ginger-chili paste, and salt. Ensure there are no lumps, and the mixture is smooth.
Cook the Batter: Transfer the batter to a heavy-bottomed pan and cook over medium heat. Continuously stir the mixture to avoid lumps. Cook until the batter thickens (about 10-12 minutes).
Spread the Batter: Quickly spread the thickened batter on the back of a flat, greased surface (like a plate or countertop) using a spatula. Spread it thinly and evenly.
Roll the Khandvi: After a few minutes (once the batter cools slightly), cut the batter into long strips using a knife. Gently roll the strips into tight, cylindrical shapes.
Temper and Garnish: Heat oil in a small pan and add mustard seeds, sesame seeds, and curry leaves. Pour this tempering over the rolled Khandvi pieces. Garnish with grated coconut and chopped coriander leaves.

Notes

You can experiment with the tempering by adding other seeds or spices.
Ensure to spread the batter while it’s still hot; otherwise, it becomes difficult to roll.
For extra flavor, add a bit of lemon juice to the Khandvi batter.