Wednesday, 19 September 2012

Gujarati Khandvi

Traditional Gujarati recipe and famous tea-time snack.


1/2 cup curd
1 cup besan (chickpea Flour)
1/4 tsp turmeric powder (haldi)
1 tsp salt
1 ½ cup water

For seasoning

1 tbsp oil
1/2 tsp mustard seeds
2 green chillies chopped
1 stalk curry leaves
A pinch asafoetida
1 tsp Sesame seeds (optional)
2 tbsp coconut, grated
3 tbsp coriander leaves, chopped


  • Add curd, besan, haldi, salt in sauce pan. Mix all and pour in water while mixing constantly to get a batter of pouring consistency.
  • Place pan on medium flame and cook, stir vigorously and evenly to avoid lump formation.
  • Cook till the mixture begins to leave sides of the pan, stirring continuously.
  • When done (about 7-8 minutes), pour a ladleful in a large plate. (Require abt 2 plates)
  • Spread evenly into very thin sheet using palette knife or spatula. Allow it to cool.
  • When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
  • Place in a serving dish. Sprinkle coconut and coriander all over khandvi rolls.
  • Heat up oil in a small pan. Add mustard seeds, asafoetida, curry leaves and chillies.
  • Add sesame seeds and immediately pour over khandvi rolls. Serve with chutney.


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