Making Khandvi is not easy and it took me multiple attempts to get it right. It’s definitely not one of the easiest snacks to prepare. It needs a lot of time and attention but at the end, you will certainly not regret the effort.
Getting the batter ready was the quick and easy part. In fact, the whole process should not take more than 15 mins. The first tricky part was to cook it to the right consistency, so that it was easy to spread evenly into a thin layer.
Then comes the second tricky part – making the rolls. The thin layers are very delicate and if you hurry, it will break apart. You need to be really careful and patient while rolling the layers. 
Khandvi – A healthy finger food from India
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Khandvi is a delicate and flavorful Indian snack from Gujarat, made with a smooth blend of chickpea flour and sour yogurt, rolled into bite-sized pieces and topped with a spicy tempering.
Ingredients
- 1 cup (240 ml) chickpea flour (besan)
- 1 cup (240 ml) sour yogurt
- 2 cups (480 ml) water
- 1 tsp asafoetida (hing)
- 1/2 tsp chili powder
- 1 tsp turmeric powder
- 1 inch ginger, grated
- Salt, to taste
- 2 tbsp (30 ml) oil
- 1 tsp mustard seeds
- 1 tbsp sesame seeds
- 2-3 green chilies, finely chopped
- Fresh coriander leaves, chopped for garnish
Instructions
- In a large mixing bowl, combine chickpea flour, sour yogurt, water, asafoetida, chili powder, turmeric powder, grated ginger, and salt. Whisk until smooth and lump-free.
- Transfer the mixture to a non-stick pan and cook over medium heat, stirring continuously to avoid lumps. Cook for about 10-15 minutes until the mixture thickens to a paste-like consistency.
- Quickly spread the thickened batter onto the back of a cookie sheet or a clean countertop using a spatula, aiming for a very thin, even layer.
- Allow the spread batter to cool slightly, then carefully cut into strips about 2 inches wide.
- Gently roll each strip into a tight roll. Be patient and handle with care to prevent breaking.
- In a small pan, heat oil and add mustard seeds. Once they start to crackle, add sesame seeds and chopped green chilies. Sauté for a few seconds.
- Pour the tempering over the khandvi rolls and garnish with fresh coriander leaves.
Notes
- Khandvi requires patience, especially during the rolling process.
- Ensure the batter is spread thinly and evenly to facilitate easy rolling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
- Adjust the spice level by varying the amount of green chilies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 5 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 5 mg
Frequently Asked Questions
How do I know when the chickpea flour batter is cooked enough to spread?
The article calls cooking to the right consistency the first tricky part — the batter needs to be stirred continuously for 10–15 minutes over medium heat until it thickens to a paste-like consistency. If it is too loose, it will not set into thin layers; too thick and it will tear when you try to roll it.
Why do the khandvi rolls break when I try to roll them?
The article specifically identifies rolling as the second tricky part: the thin layers are very delicate, and hurrying will cause them to break. The notes reinforce this — spread the batter thinly and evenly, let it cool slightly before cutting into 2-inch strips, and then roll each strip gently and patiently.
What is asafoetida (hing) and what happens if I leave it out?
Asafoetida (hing) is a pungent resinous spice used in South Asian cooking, often to add a savoury, onion-like depth. The recipe uses 1 tsp in the batter. Leaving it out will not ruin the khandvi, but it is a traditional flavour in Gujarati snacks and its absence will make the result taste less authentic.
recipe was very easy to follow,and precise,just tried it out as my gujrati aunt is comng for a visit, waiting for her opinion :) finger crossed
Thank you :) Hope you aunt likes it! fingers and toes crossed!
That is just gorgeous! And such beautiful flavors…would make for a very, Wow, appetizer :)