Khandvi is a delicious Gujarati snack made with besan or gram flour. Soft, flavorful melt-in-mouth gram flour rolls or pinwheels served with green chutney.
Whether it’s Holi or Diwali, meal, or marriage ceremony, the khandvi Gujarati recipe always appears as an integral part of any celebration. It is one of the recipes of the most versatile and healthy snack in India which can be served as breakfast, snack, and even as a side with a cup of tea. I have given details and tips wherever possible so that you can also make this snack at home without any failure.
We need very simple pantry staples like gram flour, and chili powder to make khandvi. Gram flour or besan and buttermilk are the important ingredients for making khandvi. It takes hardly 20 minutes to make this Gujarati khandvi. The consistency of the batter and spread it properly makes good khandvi
INGRIEDINT FOR KHANDAVI RECIPE
- 1/2 cup Gram Flour (besan/chickpea flour)
- 1/2 cup slightly sour curd
- 1 cup Sour Buttermilk
- 2 green chili
- 1/2 teaspoon turmeric powder
- A big pinch of asafoetida
- 3 tablespoon Refined oil
- 1/2 – 3/4 cup water
- 1 teaspoon mustard seeds
- 10-15 Curry Leaves
- 1-2 Green Chillies, seeded and finely chopped
- grated coconut
- Chopped coriander leaves
INSTRUCTION FOR KHANDVI RECIPE
Take gram flour in a thick-bottomed pan. To that add curd, water, salt, chili paste, and turmeric powder
Mix properly and make a smooth batter using a hand blender ‘Take care that no lumps are formed.
Pour batter into a heavy bottomed pan or a Kadai and cook on low flame.
- cook this mixture by stirring continuously, till it becomes a smooth thick batter. It takes a few minutes to get this ready.
- Spread oil on plates or boards or trays. Large steel lids or thalis work very well. You can also use the back of a large baking tray
- Spread batter in a thin layer with the backside of a flat spoon or a spatula. Depending on the quantity of the batter and the size of a plate, you may need 2-3 plates to spread the whole batter.
- When cool, cut into strips two inches wide and roll them tightly and taking care that you don’t break them.
- Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they crackle/splutter, pour over the piece
- Garnish with grated fresh coconut and finely chopped green coriander leaves
- Don’t cook the Khandvi batter for too long. If the mixture thickens, the layers will become thick as well.
- Spread the prepared batter immediately as it will cool down very fast.2. Make sure to remove the batter from the flame as soon it turns pasty.
- Khandvi goes best with coriander chutney, coriander mint chutney, or garlic chutney.