Khandvi Recipe: A Delicate and Flavourful Gujarati Snack

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Khandvi is a popular Gujarati snack known for its unique texture and flavour. These silky, bite-sized rolls are made from gram flour (besan) and yogurt, then seasoned with spices and tempered with mustard seeds and curry leaves. Here’s how to make this delightful and savoury treat:

Ingredients:

For the Khandvi Batter:

  • 1 cup gram flour (besan)
  • 1 cup yogurt (curd)
  • 1 cup water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon green chili paste (adjust to taste)
  • 1/2 teaspoon ginger paste
  • Salt to taste

For the Tempering:

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon asafoetida (hing)
  • A few curry leaves
  • 2-3 green chilies, slit lengthwise
  • 2 tablespoons grated coconut (optional)
  • Fresh coriander leaves for garnish

Instructions:

Making the Khandvi Batter:

  1. In a mixing bowl, combine gram flour, yogurt, and water. Mix until smooth and lump-free.
  2. Add turmeric powder, green chili paste, ginger paste, and salt to the batter. Mix well to combine.
  3. Transfer the batter to a non-stick or heavy-bottomed pan.
  4. Cook the batter over medium heat, stirring continuously to avoid lumps. Keep stirring until it thickens and leaves the sides of the pan. This should take about 7-10 minutes.
  5. Once the batter is thickened, turn off the heat immediately to prevent it from becoming too thick.

Spreading the Khandvi:

  1. While the batter is still hot, quickly spread it onto a clean, greased surface. You can use the back of a greased steel plate or a clean countertop.
  2. Spread it thinly and evenly using a flat spatula or the back of a spoon. Work quickly, as the batter will set fast as it cools.
  3. Let it cool for a few minutes. Once it’s cool enough to handle, cut it into thin strips using a knife.

Rolling the Khandvi:

  1. Gently lift each strip and carefully roll it into a tight, cylindrical shape. Repeat this process for all the strips. This rolling might take a bit of practice, so don’t worry if the first few aren’t perfect.
  2. Place the rolled Khandvi on a serving platter, seam side down.

Tempering:

  1. Heat oil in a small pan over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add asafoetida (hing), curry leaves, and slit green chilies. Sauté for a minute until the chilies become slightly crisp.

Pouring the Tempering:

  1. Pour the hot tempering mixture over the rolled Khandvi.
  2. Optionally, sprinkle grated coconut over the top for added flavor.

Garnishing:

Garnish the Khandvi with freshly chopped coriander leaves.

Serving Khandvi:

Khandvi is best enjoyed fresh and at room temperature. It’s often served with a side of green chutney or tamarind chutney.

Khandvi – A Delicate Delight:

Khandvi is a delightful, delicate snack that’s both visually appealing and full of flavour. Its unique texture and subtle spiciness make it a favourite among Indian snacks. Once you get the hang of spreading and rolling the batter, making Khandvi becomes a breeze. Enjoy this authentic Gujarati dish as a tea-time snack or as an appetizer at your next gathering.

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