Khandvi – Indian Gujarati Snack

Posted: May 20, 2013 in Gujarati, Snacks & Starters
Tags: , ,

Khandavi

Khandvi is a very popular Gujarati (Gujarat is a state located in western part of India) snack loved by everyone especially kids. Its made up of gram/chickpeas flour flavored with tempering of pungent mustard, spicy green chillies, grated sweet coconut and aromatic cilantro leaves. My hubby is a Gujarati and he loves it so did I when I tasted it very first time. But I was skeptical to make it at home due to difficulty involved in making those beautiful spirals which gives a unique look to this dish. One of our common friend (also a Gujarati) inspired me in making this dish using microwave. We both tried our hands on but it didn’t turn out too well. We tried frozen Khandvi but it wasn’t that great. After few months, I made up my mind to make it again using traditional method and it came out almost perfect. I was on cloud nine when I was able to roll it without any fuss. Try this fluffy, soft and delicious snack at home. Its worth all the effort you will put in. Enjoy this with morning/evening tea. I hope you’ll like it.

Ingredients :-

Besan/Gram flour/Chickpea flour
1 cup
Sour Yogurt
1 cup
Water
1 1/2 cups
Lemon Juice
2-3 drops
Green chilli paste
1 teaspoon
Ginger paste
1 teaspoon
Asafoetida
1/4 teaspoon
Turmeric Powder
1/4 teaspoon
Salt
to taste

For Seasoning :-

Mustard Seeds
1/2 teaspoon
Cumin Seeds
1/2 teaspoon
Sesame Seeds
1 teaspoon
Curry Leaves
5-6
Green Chillies, Slit lengthwise
2-3
Grated Coconut
2 tablespoons
Cilantro, Finely chopped
2 tablespoons
Oil
1 tablespoon

Method :-

  • Whisk the yogurt, water and besan together so that no lumps remain.
  • Add lemon juice, ginger paste, green chilli paste, turmeric powder, asafoetida and salt to it and mix it again.
  • Take a deep non-stick pan and pour the mixture into it.
  • Cook on slow flame while stirring continuously till it becomes thick. This will take approximately 10-15 minutes.
  • After about  15 minutes of stirring, taste the gram flour mixture to see if its still uncooked. If you are unable to determine, then stir continuously for another 5 minutes.
  • Spread a long aluminum foil of about 18-24 inches and grease it with oil. You can even grease a thali(plate) of approx 10 inch. Pour a spoonful of the batter on a greased thali/aluminum foil and spread it as thin as possible. Wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
  • Keep the mixture covered, so it remains hot while you proceed to the steps below.
  • Spread the hot mixture on the thali/aluminum foil as thinly as possible, with a flat spatula. When you have finished spreading the batter, let it cool till it settle down. This will take approx 8-10 minutes.
  • When cool, cut the khandvi on thali/aluminum foil lengthwise (approx. 1½” in width) into equal portions.
  • Roll each cut portions gently taking care that it does not torn out. Place the cut rolls on a serving dish
  • For tempering, just before serving, heat oil in a pan. Add mustard seeds, cumin seeds, sesame seeds, allow them to crackle. The add the curry leaves and green chillies on medium flame for few seconds.
  • Pour the tempering over the khandvi’s (gram flour rolls). Serve immediately garnished with cilantro and coconut. Serve it hot with green chutney.

khandavi1
Note :-

  • This can be made one day ahead and kept in the refrigerator and warmed up in the microwave before serving.
  • No one can deny that this item is difficult and tedious to make. Be patient, and remember to cook the paste slowly and completely till thick.
  • Take care to roll the khandvi lightly; and temper well.
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Comments
  1. This looks so beautiful and delicious!

  2. singhsupriya says:

    Thank you so much!!

  3. Ravi says:

    very nice… loved it…

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