Khandvi: Gujrati Snack

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I have a good news to share with all of you. Palki, the only online Bengali magazine has recently published their 8th edition. Some of the photographs clicked by me and Kalyan, and also a recipe (Titor dal) have been published in this edition.

I had been utterly busy with my assignments and classes. The exams are knocking at the door and loads and loads of syllabus to cover. But, the majority of the day am playing Farmville in FaceBook and may be a little of going through the texts. I have almost forgotten the route to our kitchen. This Khandvi recipe was in drafts for quite a long time now.

Khandvi is one of the typical Gujrati dishes that I just adore. It is a wholesome meal so as to say, with chickpea flour and sour curd and very little oil, Khandvi is just the best idea for those who are on diet and also for those of us who just love food.

Makes: 20 pieces
Cooking Time: 15 -20 minutes + 15 minutes for making into rolls
Preparation Time: 5 minutes


Makes: 20 -25 pieces
Cooking Time: 15 -20 minutes + 15 minutes for making into rolls
Preparation Time: 5 minutes


Chickpea flour (Besan): 1 cup

Sour yogurt (Tauk doi): 1 cup

Water (Jal): 2 cups

Green chili paste (Kancha lanka bata): 1 teaspoon

Turmeric powder (Halud guro): ¼ teaspoon

Mustard seed (Sarse): ½ teaspoon

Cumin seed (Jeera): ½ teaspoon

Curry leaves (Kari pata): 5-6

Grated coconut (Narkel kora): 2 tablespoons

Chopped coriander (Dhane pata): 2 tablespoons

Vegetable oil (Sada tel): 2 tablespoons

Salt to taste


  • Whisk the yogurt, water and chickpea flour.
  • Add green chili and ginger paste, turmeric powder and salt. Whisk until well blended.
  • Pour in the mixture in a non-stick pan and heat on low flame with constant stirring to prevent formation of lumps
  • Continue till the mixture thickens , approximately for 10-15mins
  • Spread the hot mixture on the back of a steel plate as thinly as possible, with a flat spatula (preferably wooden).
  • When you have finished spreading the batter, allow it to cool a little and settle down.
  • Cut the spread into 2 inch thick long strips, and try rolling these strips length wise
  • Place the cut rolls on a serving dish.
  • Heat oil in a wok
  • Toss in mustard seeds, cumin seeds, wait till they start cracking; add the curry leaves
  • Sprinkle the seasoning over the khandvi and garnish with coriander leaves and coconut.

Khaman Khandvi

Hot tips – You can also spread the chickpea flour mixture over a clean black stone table of your kitchen. Be patient while rolling the khandvis, because they tend to break.

Further ReadingSabjimata’s Khandvi

Sending this tasty snacks to Festive snacks of Navratri & Diwali hosted by Indrani.

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