Khandviખાંડવી

Name: Khandvi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: ½ cup besan (chickpea flour / ચણાનો લોટ); ½ cup plain yogurt (dahi / દહીં); ½ cup water; ¼ tsp turmeric (haldi / હળદર); 1 tsp ginger-green chilli paste; ½ tsp salt; 2 tbsp oil — For the tempering —; 1 tsp mustard seeds (rai / રાઈ); 1½ tbsp sesame seeds (til / તલ); 10-12 leaves curry leaves (kadi patta / કઢી પત્તા); 2 dried red chilli; ¼ tsp asafoetida (hing / હિંગ); 2 tbsp fresh coriander (dhania), chopped; 2 tbsp fresh grated coconut

⏱ Prep 10m🍳 Cook 20m🍽 Serves 4🌿 Vegetarian

Video: Hebbars Kitchen (YouTube)

Khandvi is Gujarat's most celebrated party snack — thin, silky chickpea-flour rolls that taste impossibly light for something made entirely in a pot. The batter is cooked to a precise, paste-like consistency before being spread and rolled hot against a flat surface, making it a true cook's skill-test and a source of pride for anyone who masters it. Every family has small variations in the tempering, but the soul never changes: tangy yogurt meeting toasted besan into something uniquely Gujarati.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪besan (chickpea flour / ચણાનો લોટ)½ cup
▪plain yogurt (dahi / દહીં)½ cup
▪water½ cup
▪turmeric (haldi / હળદર)¼ tsp
▪ginger-green chilli paste1 tsp
▪salt½ tsp
▪oil — For the tempering —2 tbsp
▪mustard seeds (rai / રાઈ)1 tsp
▪sesame seeds (til / તલ)1½ tbsp
▪curry leaves (kadi patta / કઢી પત્તા)10-12 leaves
▪dried red chilli2
▪asafoetida (hing / હિંગ)¼ tsp
▪fresh coriander (dhania), chopped2 tbsp
▪fresh grated coconut2 tbsp

🌍 Cooking abroad? Substitutions

Fresh grated coconut is found refrigerated or frozen at most South Asian and Southeast Asian grocery stores; thaw frozen coconut and squeeze out excess moisture before using. Desiccated coconut soaked in warm water for 5 minutes is a workable substitute.
If you lack greased trays, use the back of a large baking sheet lined with oiled parchment, or oiled silicone baking mats — both release cleanly. The key is a smooth, flat, non-porous surface.
Khandvi sets and stiffens within minutes, especially in a cold kitchen. Keep a warm slightly-greased spatula ready, and if the batter sets before you finish spreading, do not try to re-spread — the layer will tear. Work in small batches.

Method

1Whisk together besan, yogurt, water, turmeric, ginger-chilli paste, and salt into a completely smooth, lump-free batter — strain through a sieve if any lumps remain.
2Pour the batter into a wide, heavy-bottomed non-stick pan. Cook over medium-low heat, stirring constantly with a flat spatula, for 12-15 minutes until the mixture thickens to a dense paste that pulls cleanly away from the sides and does not stick to your finger.
3Working very quickly while the batter is still hot, spread thin 2-3mm layers onto the backs of greased stainless-steel trays or directly onto a greased smooth countertop using a wide flat spatula. Speed matters — the batter sets as it cools.
4Allow the spread layers to cool for 5-6 minutes until firm to the touch. Score into strips about 2 inches wide using a knife.
5Roll each strip away from you into a tight cylinder. Place the rolls seam-side down on a serving platter.
6Heat oil in a small pan. Add mustard seeds and let them crackle. Add hing, dried red chillies, and curry leaves; sizzle for 20 seconds.
7Pour the tempering over the khandvi rolls. Finish with sesame seeds, grated coconut, and fresh coriander. Serve at room temperature.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.