Khandvi recipe

Ingredients

• 60 g (1/2 cup)gram flour (besan)
• 120 g (1/2 cup)curd
• 180 ml (3/4 cup)water
• 0.6 ml (1/8 tsp)asafoetida
• to tastesalt
• 1 pinchturmeric (optional)
• 15 g (3 tbsp)grated coconut
• 3 tbspchopped coriander leaves
• 10 ml (2 tsp)oil
• 2.5 ml (1/2 tsp)mustard seeds
• 2 pinchesasafoetida

Instructions

1. 1

   Mix the batter

   Put the gram flour, curd, water, salt and asafoetida in a heavy-based pan. Add the turmeric too if using.

2. 2

   Whisk and heat

   Whisk until smooth, then cook over a medium heat, stirring constantly.

3. 3

   Scrape the base

   Stir thoroughly across the bottom of the pan, where the batter thickens first.

4. 4

   Cook to a paste

   Keep stirring until the mixture thickens and is cooked, but remains loose enough to spread easily.

5. 5

   Avoid overcooking

   Do not let the mixture cook until too thick, or it will be difficult to spread.

6. 6

   Prepare a surface

   Set out a clean, smooth worktop or cutting board. Have a spatula ready; if you prefer, cover the worktop with aluminium foil.

7. 7

   Spread the batter

   Work quickly and transfer the batter to the prepared surface. If there is too much to spread in one place, divide it between two or three areas, then spread it thinly with the spatula.

8. 8

   Cool completely

   Leave the spread batter to cool completely.

9. 9

   Cut into strips

   Use a knife to mark the batter into strips, then trim the edges.

10. 10

    Roll the khandvi

    Cut the strips in half and gently roll them into khandvi.

11. 11

    Temper and garnish

    Arrange the rolls on a tray. Temper the mustard seeds and asafoetida in the oil, then spread the tempering over the khandvi. Finish with coriander and grated coconut.

What is khandvi?

Khandvi is a rolled snack associated with Gujarat and also popular in Maharashtra. Its thin, soft rolls are made from gram flour and curd, then dressed with a simple seasoning and fresh garnish.

This version relies on a smooth batter and quick spreading. The contrast of tangy curd, fragrant tempering, coconut and coriander gives the delicate rolls plenty of character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 6g protein, 14g carbs, 5g fat.

The gram flour supplies most of the carbohydrates and some of the protein, while curd adds protein and a little fat. Coconut and oil contribute most of the fat; serve a portion with a fresh vegetable salad or other vegetable dish to round out the plate.

The batter ingredients

Gram flour: besan provides the structure, while curd brings a gentle tang. Water loosens the mixture so it can be cooked into a spreadable paste.

Seasoning: salt and a little asafoetida flavour the batter as it cooks. Turmeric is optional, so you can leave it out if you prefer a paler roll.

Keep the mixture moving

Steady stirring is the key technique here. Scrape across the base and into the corners of the pan, where the batter can thicken before the rest.

Stop cooking when the mixture is cooked through but still soft enough to spread. It will become much harder to handle if it thickens too far in the pan.

Spread while warm

Prepare the smooth work surface before you start cooking, and keep the spatula close by. Once the batter is ready, transfer and spread it promptly before it firms up.

Aim for a thin, even layer so the strips roll neatly. If your surface is small, spread the batter in two or three batches rather than leaving it to cool in the pan.

Look for the right texture

Let the spread batter cool fully before cutting. It should be set enough to lift into strips, but still flexible enough to roll without breaking.

Trim the edges if needed, then roll the strips gently. Avoid pressing hard, which can squash the soft layers.

Finish and serve

The mustard and asafoetida tempering adds a warm, savoury finish. Spread it over the arranged rolls so the seasoning reaches more than just the top few.

Coconut and coriander add freshness and a little contrast to the soft rolls. Serve khandvi as a snack or starter, or alongside other Indian dishes.

Recipe notes & tips

• Whisk the gram flour, curd and water until smooth before heating to avoid lumps.
• Use a heavy-based pan and keep the batter moving so it thickens evenly.
• Prepare the spreading surface before cooking, as the batter needs to be spread promptly.
• Spread the mixture thinly and evenly for rolls that are easy to cut and shape.
• Wait until the sheet has cooled completely before cutting the strips.

Variations

• Skip the turmeric: leave it out for a paler batter.
• Adjust the garnish: use more or less coconut and coriander to taste.
• Add a chilli note: include finely chopped green chilli in the garnish.
• Use a foil surface: spread the batter over smooth aluminium foil if preferred.
• Make smaller rolls: cut the strips into shorter lengths before rolling.

Common mistakes to avoid

• Lumpy batter: whisk the gram flour, curd and water thoroughly before turning on the heat.
• Scorched base: stir constantly and scrape the bottom of the pan as the mixture thickens.
• Overcooked paste: stop when the batter is cooked but still easy to spread.
• Slow spreading: set out the work surface and spatula before cooking the batter.
• Cracked rolls: let the sheet cool completely and roll the strips gently.

How to store

Store leftover khandvi in a covered container in the fridge for up to 2 days. Reheat gently in a microwave or in a covered pan until warmed through; the rolls are also good served cold.

Frequently asked questions