Khandvi recipe with step-by-step photos. This is a melt-in-the-mouth, smooth, spiced & seasoned gram flour roll. khandvi is a delicious healthy snack from Gujarati cuisine.
It is a mouth-watering traditional Gujarati snack prepared with gram flour and buttermilk and seasoned with sautéed sesame seeds and a few other spices. It’s not only easy to make but healthy as well because it just involves steaming gram flour and buttermilk and does not require any other complex cooking techniques.
Chef Tips:
Furthermore, some important tips for a perfect non-sticky khandvi snack recipe. firstly, I used the buttermilk in this recipe which I prepared by mixing 3/4 cup of curd/yoghurt with 3/4 cup of water. preferably slightly sour curd or buttermilk is ideal for this recipe. secondly, once the besan mixture is cooked, start spreading it on the plate immediately. once it cools down it would be difficult to spread it. lastly, instead of spreading khandvi paste on a plate, you can also spread it on an oven tray or smooth kitchen slab or on a glass table.
Lastly, I would like to suggest a few more recipes from my blog
Khandvi- A Gujarati delight
Course: SidesCuisine: Gujarati cuisine, IndianDifficulty: Easy3-4
servings10
minutes15
minutes186
kcalKhandvi is a mouth-watering traditional Gujarati snack prepared with gram flour and buttermilk. This is a very delicious and healthy snack.
Ingredients
3/4 cup curd
3/4 cup water
1/2cup gram flour
Salt to taste
1/4 tsp turmeric powder
A large pinch of asafetida
1 tsp chilli – ginger paste
- For tempering :
3 Tbsp oil
1/2 tsp mustard seeds
1 green chilli, chopped
A few curry leaves
2 tsp sesame seeds
- For garnishing :
A few coriander leaves, chopped
1 Tbsp coconut, grated
Directions
- Make buttermilk with curd and water. Mix the gram flour and buttermilk into a smooth consistency.
- put mixture Into a vassal and cook for some time. As the mixture started to thicken add all other ingredients and cook till the mixture thickened and left the walls.
- Take out the mixture and spread as thinly as possible on a granite stone or thick polythene sheet. Allow it to cool. Cut 1″ broad and 6″ long strips. Roll up the strips and arrange the khandvi on a serving dish.
- To prepare tempering:
- put oil into a small frypan and heat, add mustard seeds, green chilli, curry leaves and sesame seeds. Pour the mixture evenly on all the pieces, using a spoon.
- Sprinkle coriander leaves and grated coconut on the khandvi as garnishing. Serve at room temperature.
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Notes
- you can do some variations in this popular khandvi…
- Before rolling you can put various types of stuffing in that. Some ideas are listed below.
- Crumbled paneer and add green chilli, coriander, salt, and chilli mix well and stuff in khandvi.
- Apply garlic chilli chutney on khandvi before rolling and stuff with grated coconut.
- Apply green coriander chutney before rolling and stuff with crumbled paneer mixture
- Apply mango chunda before rolling .
For Step By Step Recipe
Make buttermilk with curd and water. Mix the gram flour and buttermilk into a smooth consistency.
Put mixture Into a vassal and cook for some time.
As the mixture started to thicken add all other ingredients and cook till the mixture thickened and left the walls.
Take out the mixture and spread as thinly as possible on a granite stone or thick polythene sheet. Allow it to cool. Cut 1″ broad and 6″ long strips. Roll up the strips and arrange the khandvi on a serving dish.
For Tempering-
- put oil into a small frypan and heat, add mustard seeds, green chilli, curry leaves and sesame seeds. Pour the mixture evenly on all the pieces, using a spoon.
- Sprinkle coriander leaves and grated coconut on the khandvi as garnishing. Serve at room temperature.
