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Gujarat · Snack

Khandvi

Traditional Recipe 3: Khandvi recipe

🧺 Ingredients

• Gram flour (besan): 140g
• Buttermilk or yogurt: 225ml
• Water: 675ml
• Ginger-green chilli paste: 1 tsp (10g)
• Turmeric: ¼ tsp (1g)
• Asafoetida: pinch (1g)
• Salt: ⅔ tsp (4g)
• Oil: 15ml
• Grated coconut: 30g
• Chopped coriander: 30g
• Sesame seeds: 1 tbsp (10g)
• Oil: 15ml
• Mustard seeds: 1 tsp (5g)
• Sesame seeds: 1 tsp (7g)
• Curry leaves: 2 sprigs (10g)
• Asafoetida: pinch (1g)
• Dried red chillies: 2 (3g)

👩‍🍳 How to make Khandvi

1. Mix besan, ginger-chilli paste, turmeric, salt in heavy-bottomed pan.
2. Gradually add buttermilk + water while stirring constantly to avoid lumps.
3. Heat mixture over low heat (120°C), stirring continuously for 17-25 min.
4. Batter should thicken and coat back of spoon. Test: spread small amount on cool plate; it should roll easily when cooled.
5. While batter cooks, prepare filling: mix coconut, coriander, sesame seeds, pinch salt.
6. Grease flat plates or steel trays thoroughly with oil.
7. Spread thin layer of hot batter on plate immediately (3-4mm thickness).
8. Let cool 2-3 min (should still be warm, pliable).
9. Spread 1 tsp filling along one edge of batter.
10. Roll tightly into cylindrical shape; place seam-side down on plate.
11. Repeat until all batter used. Yield: 25-30 rolls.
12. For tempering: Heat oil (15ml) over medium heat (160°C).
13. Add mustard seeds; crackle 30 sec.
14. Add sesame seeds, curry leaves, asafoetida, dried chillies; fry 1 min.
15. Pour warm tempering over khandvi rolls.
16. Serve at room temperature. Should be soft, rolled tightly, layered.

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