SnackAppetizer

Khandvi

Name: Khandvi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 100 g gram flour; 250 ml yogurt sour, whisked; 250 ml water; 1 tsp ginger paste; 0.5 tsp green chili paste; 0.25 tsp turmeric powder; 0.75 tsp salt; 2 tbsp oil; 1 tsp mustard seed; 1 tsp sesame seed; 8 pcs curry leaf; 0.25 tsp asafoetida; 2 tbsp fresh coconut grated (optional); 2 tbsp cilantro finely chopped

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

VegetarianGluten-free

Allergen information: may contain milk, mustard, and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

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

71%Score

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

Storage

Store leftover khandvi in an airtight container in the refrigerator.

Reheating

Khandvi is best served at room temperature or slightly warm; do not microwave as it can alter the texture.