For those of you who have never visited Gujarat, let me tell you, Khandvi is a very popular Gujarati snack which is basically soft, melt in your mouth chickpea flour rolls . It’s very easy to make Khandvi at home as it is made using the most basic ingredients. All you have to do is cook the besan to the right consistency. If it’s not cooked properly, it will not set to make the rolls. So here is the recipe to make perfect Khandvi with a few tips and tricks. If you have any doubts feel free to ask me in the comment section. Will be more than happy to answer your questions.
Here is a video recipe to make Khandvi
Khandvi Recipe / Gujarati Khandvi / How to make Khandvi
- Besan / Chick pea flour - 1/2 cup
- Buttermilk - 2 cups I used amul masala chaas. You can also use plain buttermilk or a mixture of 1 cup curd and 1 cup water
- Turmeric powder - 1/2 tsp
- Salt to taste
- Ginger and green chili paste - 1 tsp
- Lemon juice - 2 tsp
- Oil - 2 tsp
- Sarson / Mustard seeds - 1/2 tsp
- Til / Sesame seeds - 1/2 tsp
- Asafoetida / Heeng - 1/4 tsp
- Curry leaves - 8-10
- Green chili - 2 slit into halves
- Fresh coriander - 1tsp chopped
- Fresh coconut - 2 tsp grated
- Mix Besan, buttermilk, salt, turmeric powder, ginger and green chili paste and lemon in a bowl.
- Take care not to form any lumps.
- If a few lumps are there, just strain the mixture through a sieve.
- Grease a smooth work surface very lightly. (I used my kitchen counter. You can also grease the back side of steel plates or a baking tray. )
- Heat the mixture on medium heat till it thickens to the right consistency. ( It will take approx 8-10 minutes. To test if the mixture is done, pour a drop of it on a plate and spread it a little bit and let it cool. Now try to roll it. If it rolls, the mixture has reached the right consistency. Otherwise keep cooking it a little more. )
- Keep mixing continuously otherwise the mixture will burn from the bottom.
- Pour the mixture on the greased platform.
- Quickly spread the mixture in a thin layer using a spatula or spoon.
- Let it cool for a few minutes.
- Cut into thin stripes. ( If you are a maniac like me, use a ruler to get equal size stripes 🙂 )
- Roll the stripes.
- For tadka
- Heat oil in a pan.
- When the oil is hot, add mustard seeds.
- When the seeds starts crackling, add sesame seeds, heeng, curry leaves and green chili.
- Pour the tadka over the khandvis.
- Garnish with fresh coriander and grated coconut.