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 chickpea flour (besan)
- 1 cup sour yogurt
- 2 cups water
- 1 teaspoon asafoetida (hing)
- 1/2 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 inch ginger, grated
- Salt, to taste
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 tablespoon 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
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 :)