Khandvi
ખાંડવી
Khandvi is one of Gujarat's most technically impressive and delicious snacks — paper-thin, silky yellow rolls of a chickpea flour and buttermilk batter, tempered with mustard seeds, sesame, and curry leaves, and garnished with fresh coconut and coriander. It is the snack that all Gujarati mothers make at home and serves as a rite of passage for any cook, as it requires perfect timing, temperature control, and technique to execute. The batter must be cooked to exactly the right consistency before it is spread paper-thin on a surface and immediately rolled while still hot. When done correctly, each roll is incredibly delicate, melt-in-mouth, and has a beautiful yellow spiral. It is high-protein, low-calorie, and utterly delicious.
- Total
- 35 min
- Serves
- 4
- Level
- Hard
Prep 10 min · Cook 25 min
Ingredients
Method
Mix the batter and prepare surfaces: Whisk together besan, yogurt, water, turmeric, ginger-chilli paste, and salt until completely smooth with no lumps. Grease the backs of 2–3 large metal trays or a clean, smooth countertop with oil — this is where you will spread the khandvi. Have a palette knife or flat spatula ready.
About 5 min
Tip: A completely lump-free batter is essential. Blend in a mixer if necessary to ensure no besan lumps remain.
Cook the batter: Pour the batter into a heavy non-stick pan over medium heat. Stir continuously with a spatula, making sure to reach every part of the pan. Cook for 15–18 minutes — the batter will thicken considerably. To test if it is ready: spread a tiny blob on a greased plate — if it peels off cleanly after 30 seconds without sticking, it is ready. If it sticks or tears, cook for 2 more minutes and retest. Working very quickly with the hot batter, spread a thin (1–2mm) layer on each greased tray. Work fast — it sets quickly.
About 20 min
Tip: This is the most critical step. Undercooking means it will not peel or roll. Have your greased surfaces ready before the batter is done.
Roll and temper: Let the spread batter cool for just 2–3 minutes. Starting from the edge, roll each thin sheet tightly into firm cylinders. Cut each roll into 4–5cm pieces. For the tempering: heat oil in a small pan and add mustard seeds — let them pop. Add sesame seeds and curry leaves. Pour immediately over the khandvi rolls. Garnish with fresh grated coconut and coriander. Serve immediately.
About 10 min
Tip: Roll the khandvi while still slightly warm. If it cools completely before rolling, it will crack.
Nutrition per serving (estimate)
- Calories
- 250
- Protein
- 11 g
- Carbs
- 26 g
- Fat
- 12 g
- Fibre
- 4 g
- Sugar
- 3 g
- Sodium
- 280 mg
Contains: dairy
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Recipe by Boon Tools.