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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
Ingredients:
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
Preparation:
- 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.
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 Reading – Sabjimata’s Khandvi
Sending this tasty snacks to Festive snacks of Navratri & Diwali hosted by Indrani.
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really great stuff like what you did with the new 2013 theme looking fresh
Hi Everyone
One tip…to roll thin khandvis, pour the cooked mixture on a thick oiled sheet of polythin bag and cover it with another similar sheet (preferably transparent) and roll with the rolling pin with light hands. This will help roll it into thin sheets and also, it will not stick & crack:)
Sheetal
I can almost taste it…it combines some of my favourite flavours – coriander leaves, cumin….Would be lovely dipped in some chutney, I think!
Looks pretty n delicious. Lovely clicks too.
.-= Divya Vikram´s last blog ..Fruit Custard =-.
Thanks a lot dear 🙂
Best of Luck for your exams 🙂 Khandvi looks great
Thank you so much :).
Hi
you have wonderful website and lots of recipes to must try list. I am great fan of you photography and recipes. Keep up the good work and thanks in ton for helping us.
where can I find “Durga Pooja Food Festival” roundup and ebook. Is it free or do i have to purchase.
Hi Jyothi,
Thank you so much for your lovely comment and all the appreciations. Its great to hear that somebody is being helped with our little effort. There was some technical problem for the e-book and we were not able to put it up yet.
The round-up for Think Spice: Think Turmeric event is coming up by this weekend, so have a watch over it.
O neve rknew aobut this dish. I only learned aobut it after starting to blogging. I would like to taste this once.
.-= Happy Cook´s last blog ..Friday night chilly chicken and beer =-.
HC,
Have a taste and I’m sure you’ll love it.
one of my fav gujrati dishes, this one! good luck w/ ur xams and congratulations on grabbing a mention in the mag 🙂
.-= Ramya’s Mane Adige´s last blog ..Antinunde/Karadantu / Laddu with Edible Gum =-.
A perfect looking khndvi….thanks for sending them to me
Indrani,
Thank you so much for accepting the entry.
These look delicious…these are similar to suralichi vadi and jhunka vadi..i love these..
How are the suralichi vadi made? Do you have the recipe in your blog?
Khandvis and Dhoklas are my favorite, but I find it bit hard to roll out dough perfect thin and even.
These looks lovely !
.-= Alka´s last blog ..Seyal Bhaji~ Sindhi Style mixed Vegetable Curry =-.
Alka,
Thanks for dropping by. To tell you the truth even I had a hard time rolling those up, in between they were kind of breaking. Then I found out that wherever the strips were a bit thick, the roll cracks at those spots.