Friday, 17 May 2019


Khandvi is a very light and delicate Gujrati snack. I am a Punjabi, I tried many times to make it perfectly.Soif you are making it for the first time be patient if it doesn't come out well in first trial. Keep on trying and you will definitely be able to make it.
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves: 4-6


For Khandvi

1 Cup Besan/ Chikpea Flour
1 Cup Curd
2 Cup water
1/4 tsp turmeric powder
1 Tsp salt or to taste
Paste of 1" ginger and 1-2 green chilis
1 tsp lemon juice
1/2 tsp Powdered sugar
a pinch of asafotida powder
oil for greasing

 For filling:

3-4 tbsp Grated Coconut
2 tbsp chopped coriander leaves

For tempering:

2 tbsp oil
1 tsp rai/ mustard seeds
a pinch of asafotida
few curry leaves


  1. Grease the back of 3-4 thalis with little oil and keep aside.
  2. Mix all the ingredients listed under kandvi except oil and mix well. There shouldn't be any lumps in the batter so if required beat it with the help of a hand blender and then strain the mixture through a sieve.
  3. Transfer the mixture in a non stick Wok(kadahi) and switch on the gas.
  4. Stir it continuously on high flame with the help of a wired steel whisk till you see the formation of lumps or the mixture starts to thicken.
  5. Turn the flame to low and cook further for 9-10 minutes stirring continuously.
  6. Spread a spoonful of batter on the greased thali and try to roll if it starts rolling then switch of the gas otherwise cook further for 2-3 minutes.
  7. Immediately pour a portion approximately 1/2 cup of mixture on the greased Thali and spread the mixture in a circular motion into a thin layer with the help of a spatula or scraper.
  8. Repeat the same process on the remaining thalis.
  9. Sprinkle grated coconut and chopped coriander leaves on all the thalis sparingly.
  10. Cut into equal sized strips and roll each strip gently.
  11. Arrange the pieces in a serving plate of bowl of your choice.Handle the rolls carefully as they are very delicate.
  12. Heat oil in a tadka pan and add asafotida powder , mustard seeds and curry leaves and as they crackle pour the tempering over the prepared khandvis.
  13. You can garnish the kandvi with some grated coconut, chopped coriander leaves and pomegranate seeds.
  14. Serve cold or on room temperature along with tamarind chuttney, green chuttney or ketchup.

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