Meal Prep · Indian
Khandvi
Delicate, melt-in-your-mouth gram flour rolls, a traditional Gujarati snack.
Ingredients
Tap to check offMethod
Step-by-step- In a large bowl, whisk together besan, yogurt, water, ginger-green chili paste, turmeric powder, hing, and salt until there are no lumps and the batter is smooth.
- Heat a large, non-stick pan or kadai on medium-low heat. Pour the batter into the pan and cook, stirring continuously to prevent lumps, for about 15-20 minutes, or until the mixture thickens considerably and starts to leave the sides of the pan. It should be thick enough to spread.
- Quickly grease the back of several large plates or a clean kitchen counter. While the mixture is hot, take a spoonful and spread it very thinly and evenly using a spatula or the back of a spoon. Work quickly as it sets fast.
- Let the spread batter cool for 2-3 minutes until it firms up slightly. Using a knife or pizza cutter, cut the spread batter into long strips, about 1.5-2 inches wide.
- Carefully roll each strip tightly from one end to the other to form the Khandvi rolls. Arrange them on a serving platter.
- For the tempering: Heat oil in a small pan. Add mustard seeds, and once they splutter, add cumin seeds, curry leaves, green chilies (if using), and a pinch of hing. Sauté for a few seconds.
- Pour the hot tempering evenly over the prepared Khandvi rolls.
- Garnish with fresh grated coconut and finely chopped coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 10 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. The texture may slightly firm up.
Freezer Not recommended
Freezing is not ideal as it can alter the delicate texture and make the Khandvi rubbery upon thawing. Best enjoyed fresh.
Reheat Room Temperature/Microwave
Best served at room temperature. If refrigerated, allow it to come to room temperature or warm gently in a microwave for 10-20 seconds to soften slightly, being careful not to overcook.
Chef’s Corner
- Ensure your batter is completely lump-free before cooking for a smooth Khandvi.
- Cook the batter on medium-low heat, stirring constantly, until it’s very thick and shiny, and easily leaves the sides of the pan. This is crucial for proper spreading.
- Work quickly when spreading the batter on the plates/counter, as it sets rapidly. If it cools too much, it won’t spread thinly.
- Grease the spreading surface lightly; too much oil can make it difficult to roll.
- Use sour yogurt for the best authentic taste and texture.
