Khandvi
Khandvi is a savory snack made from gram flour and yogurt, typically seasoned with mustard seeds, curry leaves, and sometimes fresh coconut. These delicate, melt-in-your-mouth rolls are a popular Gujarati delicacy, known for their smooth texture and tangy flavor. It's a light and flavorful option for a snack or appetizer.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 227 kcal
Allergen information: may contain milk, mustard, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 100 ggram flour
- 250 mlyogurt, sour, whisked
- 250 mlwater
- 1 tspginger paste
- 0.5 tspgreen chili paste
- 0.25 tspturmeric powder
- 0.75 tspsalt
tempering
- 2 tbspoil
- 1 tspmustard seed
- 1 tspsesame seed
- 8 pcscurry leaf
- 0.25 tspasafoetida
garnish
- 2 tbspfresh coconut, grated(optional)
- 2 tbspcilantro, finely chopped
Equipment
small pan · large bowl · spatula · knife · whisk · serving platter · heavy-bottomed pan
The method
Step by step
- 1
In a large bowl, whisk together the gram flour, yogurt, water, ginger paste, green chili paste, turmeric powder, and salt until there are no lumps.
About 5 min
Cook’s note: Ensure the batter is very smooth to prevent lumps in the final product.
- 2
Pour the batter into a heavy-bottomed pan and cook over medium-low heat, stirring continuously to prevent sticking and burning.
About 10 min
Cook’s note: Stirring constantly is crucial for a smooth batter and to avoid lumps.
- 3
Continue cooking until the mixture thickens considerably and starts to leave the sides of the pan, forming a dough-like consistency. This can take 8-10 minutes.
Cook’s note: To test if it's ready, spread a small amount on a greased plate; it should set within a minute without sticking.
- 4
Quickly spread thin layers of the hot batter onto the back of greased plates, a clean countertop, or large cutting boards using a spatula or knife.
About 5 min
Cook’s note: Work quickly as the batter sets fast. Aim for very thin, even layers.
- 5
Allow the layers to cool and set for 5-7 minutes until firm.
About 7 min
- 6
Once set, cut the spread batter into 2-inch wide strips.
About 2 min
- 7
Carefully roll each strip tightly from one end to the other to form the khandvi rolls.
About 5 min
Cook’s note: Be gentle to avoid tearing the delicate rolls.
- 8
Arrange the rolled khandvi on a serving platter.
About 1 min
- 9
For the tempering, heat the oil in a small pan over medium heat.
About 1 min
- 10
Add the mustard seeds and let them splutter.
About 1 min
- 11
Add the sesame seeds, curry leaves, and asafoetida, and sauté for a few seconds until fragrant.
About 1 min
- 12
Pour the hot tempering evenly over the khandvi rolls.
About 1 min
- 13
Garnish with grated fresh coconut, if using, and chopped cilantro before serving.
About 1 min
Per serving
Nutrition
- Calories
- 227.4kcal
- Protein
- 8.4g
- Carbs
- 19.1g
- Fat
- 13.5g
- Fibre
- 3.5g
- Sugar
- 6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover khandvi in an airtight container in the refrigerator.
Khandvi is best served at room temperature or slightly warm; do not microwave as it can alter the texture.
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