Khandvi, a popular Gujarati snack that is also served for breakfast in the Gujarati households. Made with chickpea flour, it is later tempered with a green chili tadka. Here is how to make it.
Here are other Gujarati snacks that you can try – Moong Dal Dhokla, Farali Dhokla, and Methi Khakra.
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About This Recipe
If you are a big-time foodie like me, I am sure you would have heard about this popular Gujarati Farsaan or snack, Khandvi.
Khandvi is a Gujarati snack that is made with chickpea flour and can be found in almost every Gujarati restaurant. You will also find many street vendors selling this snack in Gujarati.
With its impeccable taste and easy process, this snack is getting popular all over Indian slowly and steadily. Not only for a snack, but it is also served in Gujarati breakfast and is made in almost all the Gujarati households on a regular basis.
Chickpea is cooked to the right consistency along with other ingredients and is then rolled to make melt in the mouth and soft Khandvi Rolls.
The rolls that have a slight raw taste from the chickpea flour are finally tempered that adds more taste to the same.
The tempering adds a great flavor and the green chilies gives a little spicy twist to this rolled up tender snack.
This Gujarati Khandvi is,
- Delicious
- Super tender and soft
- Gluten-Free
- Perfect to serve with Masala Tea
- Perfect for your weekend breakfast
Ingredients
For the Khandvi – To make them soft and tender Khandvi Rolls, you will need besan or chickpea flour, buttermilk, salt, turmeric powder, ginger, green chili paste, and lemon.
Green Chilli Paste and Lemon adds that perfect amount of spiciness and tanginess to these tender rolls and Turmeric Powder adds a beautiful yellow color.
For the Tempering – Khandvi Rolls are tempered with a yummy tadka which has mustard seeds, sesame seeds, hing, curry leaves, and green chilies.
For Garnishing – Once you pour the tadka, garnish these Khandvi Rolls with some grated coconut and coriander leaves.
Step By Step Recipe
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.
Heat the mixture on medium heat till it thickens to the right consistency. ( It will take approximately 30-35 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.
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. )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 have OCD 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 start crackling, add sesame seeds, hing, curry leaves, and green chilies.
Pour the tadka over the Khandvis. Garnish with fresh coriander and grated coconut.
Frequently Asked Questions
Once your batter is ready for the khandvi. Add the batter into the bowl, that you will place inside the pressure cooker.
Add 1-½ cups water into the pressure cooker, place the batter bowl in it and cover the cooker with the lid.
Cook on medium heat, till the cooker release 5-6 whistles. Once done, switch off the heat and allow the pressure to release naturally. Open the cooker, the batter should be really hot otherwise you won’t be able to spread it.
Stir the batter vigorously once till it is smooth and then, quickly spread onto thali before it cools down. Let the batter cool down, cut and roll the khandvi and then temper it.
Add the batter in a microwave-safe bowl and place it in the microwave. Microwave it on high for about 5 minutes, stirring twice in between with a whisk after every 1-½ minutes.
Once it is ready, spread it on the plate and let it cool for 3 to 4 minutes. Cut and roll the khandvi and then temper it.
This Khandvi uses Buttermilk, which is an important ingredient in this recipe and cannot be missed. This recipe is not vegan.
Storage Suggestions
I would recommend you to make Khandvi fresh and serve because this way it tastes the best. But if you have leftovers, you can store it in an airtight container for about a day or two.
Before storing in the refrigerator, let the Khandvi cool down fully and then store it.
Serving Suggestions
Serve it along with Coriander and Mint Chutney or Kairi or Dhaniya Ki Chutney and a hot cup of Masala Chai/Adrak Wali Chai or any other beverage of your choice for your tea time snack.
You can also serve it along with other Gujarati Farsaans such as Dhokla, Patra, Fafda, Khakra, or Gathia.
It is also served as a side dish along with everyday meals in all the Gujarati households. You can also make stuffed Khandvi by adding your favorite stuffing on the batter such as cheese or spinach mixture, before rolling them up.
Recipe Card
Khandvi Recipe
Ingredients
- ½ cup Chick pea flour
- 2 cups Buttermilk
- ½ tsp Turmeric powder
- Salt to taste
- 1 tsp Ginger and green chili paste
- 1 tsp Lemon juice
- 2 tsp Oil
- ½ tsp Mustard seeds
- ½ tsp Sesame seeds
- ¼ tsp Hing
- 8-10 Curry leaves
- 2 Green chili (slit into halves)
- 2 tsp Fresh coriander (chopped)
- 2 tsp Fresh coconut (grated)
Instructions
- Mix chickpea flour, buttermilk, salt, turmeric powder, ginger and green chili paste and lemon juice 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 30-35 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 have OCD 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.
