Khandvi

Khandvi is a Gujarati dish that is made by deep frying thin, crisp, round dough in oil and then rolling it up with savory ingredients.

The dish originated in the state of Gujarat, India. It is often served as an appetizer or as part of an Indian meal.

This dish consists of gram flour (chickpea flour) mixed with buttermilk which makes it crispy and savory. Traditionally served with spicy chutney made from tamarind, garlic, ginger and red chili powder.

5 from 2 votes

Khandvi

Khandvi is a Gujarati dish made from besan flour, buttermilk , and spices. It is usually eaten as a breakfast dish or as a teatime snack.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer, Snack

Cuisine: Gujarati

Ingredients

• 1 cup Besan Flour
• 1/4 tsp Turmeric Powder
• 2 cup Buttermilk thin
• 2 tbsp Oil
• as required Water
• as per taste Salt

For Seasoning:

• 2 tbsp Coriander Leaves chopped
• 4 Green Chillies chopped
• 2 tbsp Coconut scrapped or grated
• handful Curry Leaves
• 1 tsp Mustard Seeds
• 2 tsp Sesame Seeds
• 1/4 tsp Asafoetida
• 1 tbsp Oil

Instructions

• In a bowl, mix the besan, buttermilk, turmeric powder and salt.
• Add enough water to make a batter.
• Meanwhile heat oil in a heavy pan.
• Add the besan batter and stir vigorously to prevent any lumps.
• Keep stirring until cooked for about 7 to 8 minutes.
• Take a ladleful of the batter and pour it onto a large plate and spread it evenly and thinly as possible.
• Allow it to cool.
• Once cooled, cut into 2 inch wide strips.
• Roll each strip carefully and keep aside.
• Sprinkle the chopped coriander and grated coconut on top.
• Heat oil in a small pan.
• Add the asafoetida, cumin seeds, curry leaves and chillies.
• Fry for 10 seconds and add the sesame seeds.
• Quickly stir and pour this over the rolls.
• Serve at once with chutney of choice.