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🌍 Gujarati

Khandvi

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Delicate yellow khandvi besan rolls topped with mustard seed and curry leaf tempering, grated coconut, and coriander on a white plate

Khandvi is a soft, melt-in-the-mouth Gujarati snack of thin besan and curd sheets rolled into neat spirals and finished with a mustard seed and curry leaf tempering. The rolls are delicate, mildly tangy, and lightly spiced, with grated coconut and coriander on top. It looks impressive but uses a short list of everyday ingredients — the skill is in the batter. The mixture must cook to the right thickness and be spread very thin while it is still hot; those two steps decide whether the sheets roll cleanly or tear. Work with everything ready before you start cooking, and the recipe becomes much easier than its reputation suggests. Serve khandvi fresh, at room temperature, as a tea-time snack or as part of a Gujarati thali.

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4
Difficulty
Medium

Ingredients

15 items
Yields: 4 (Tap items to check them off as you cook)

Step-by-Step Instructions

10 steps
  1. 1

    Step 1

    Before you start cooking, prepare your spreading surface: grease the backs of 2 large steel thalis or a clean, smooth countertop with the 1 tsp oil and keep them ready. Khandvi batter must be spread immediately, so this step cannot wait.

  2. 2

    Step 2

    In a bowl, whisk the curd and water together until smooth. Add the sifted besan a little at a time, whisking continuously, until you have a completely lump-free, thin batter — it should pour like buttermilk.

  3. 3

    Step 3

    Add the ginger paste, green chilli paste, turmeric powder, and salt, and whisk again. If any small lumps remain, strain the batter; even one lump will stop the sheets from spreading thin.

  4. 4

    Step 4

    Pour the batter into a heavy, deep pan and cook on low heat, stirring continuously with a spatula in one direction. Do not stop stirring, or lumps will form and the bottom will catch.

  5. 5

    Step 5

    Cook for 8 to 10 minutes. The batter will slowly thicken, turn glossy, and start leaving the sides of the pan. To test: spread a small spoonful thinly on the greased thali, wait 30 seconds, and try to roll it. If it lifts and rolls cleanly, the batter is ready. If it sticks or tears, cook for 1 to 2 more minutes and test again.

  6. 6

    Step 6

    Working quickly while the batter is hot, pour ladlefuls onto the greased surfaces and spread them into very thin, even sheets with the back of a ladle or a flat spatula — about 1 to 2 mm thick. Thick sheets will not roll well, so thin is essential.

  7. 7

    Step 7

    Let the sheets cool and set for 5 minutes. Cut them into strips about 5 cm wide with a knife.

  8. 8

    Step 8

    Roll each strip up tightly into a neat spiral and arrange the rolls on a serving plate.

  9. 9

    Step 9

    For the tempering, heat the 1 tbsp oil in a small pan. Add the mustard seeds and let them crackle, then add the sesame seeds, curry leaves, and asafoetida, and take the pan off the heat.

  10. 10

    Step 10

    Spoon the hot tempering evenly over the khandvi rolls, garnish with the grated coconut and chopped coriander leaves, and serve fresh at room temperature.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

Tags & Keywords

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