Khandvi is a very popular Gujrati dish made in India. It can be served as a snack, appetizer or a side dish. It is made primarily using chickpea flour batter which is cooked over low heat.
Cooking it to the right consistency will ensure that the khandvi is soft, tender, well cooked and will roll up easily. (Refer to the video to see step by step method on how to cook and roll the khandvi). Your khandvi is perfect when it is so soft that it simply melts in your mouth.
Tempering the Khandvi is very important as it is responsible for enhancing the flavor and texture of the Khandvi.
Khandvi can be served with cilantro/coriander chutney, mint chutney or by itself. It is best to prepare Khandvi fresh and serve immediately. However, you can store them in the refrigerator in an airtight container for a day or two.
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Khandvi
Ingredients
- ½ cup of Besan (Chickpea Flour)
- ½ cup Plain Yogurt
- ½ tsp Salt
- ¼ tsp Turmeric Powder
- 2 tsp Green Chili & Ginger Paste
- 1 cup Water
For Tempering:
- 1 tbsp oil
- 1 tsp Mustard Seeds
- 4-6 Curry Leaves
- 1 tsp Sesame Seeds
- 2 tsp Shredded Coconut (for garnishing)
- 2 tsp Chopped Cilantro (for garnishing)
Instructions
- In a blender, combine ½ cup of Besan (Chickpea Flour), ½ cup Plain Yogurt, ½ tsp Salt, ¼ tsp Turmeric Powder, 2 tsp Green Chili & Ginger Paste, ½ cup of water and give it a whiz.
- Then add the remaining ½ cup of water and blend it again until everything is well blended.
- Now pour this batter into a deep non-stick pan through a sieve to get rid of any particles.
- Now cook this batter over low heat for approx. 6-9 mins or until the batter thickens up to the right consistency. (Refer to the video). Make sure you’re stirring the batter continuously in the pan using a whisk or a spatula.
- Next step is to spread this khandvi mixture onto a flat surface. For this you can use back of a steel plate, baking tray or directly pour onto a clean countertop.
- Then quicky spread the mixture in a thin layer using a bench scraper, back of a knife or a spatula. Let it cool for a few minutes.
- Cut them in long strips of 1 and ½ inch width. Then gently using two thumbs, lift one edge of the strip and start rolling it (refer to the video) and arrange it onto a plate.
- Heat 1 tbsp oil in a small pan, once the oil is hot, add 1 tsp mustard seeds and let them crackle. Then add 1 tsp sesame seeds, 4-6 curry leaves. Pour this tempering over the khandvi roll.
- Garnish the Khandvi with some shredded coconut and chopped fresh cilantro.
- Serve immediately with chutney of your choice.