Gujarati cuisine is renowned for its vibrant flavours, and Khandvi is a shining example of this culinary tradition. These delicate rolls, made from chickpea flour and seasoned with spices, offer a burst of taste and texture with every bite. While Gujarati khandvi may seem intimidating to make at first, mastering the art of Khandvi is easier than you think. Join us as we unravel the secrets behind crafting these delectable Gujarati rolls with our easy step-by-step guide.
Khandvi ingredients
- 1 cup chickpea flour (besan)
- 1 cup yoghurt
- 2 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon ginger paste
- 1 teaspoon green chilli paste
- Salt to taste
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A pinch of asafoetida
- Freshly chopped coriander leaves for garnish
- Grated coconut for garnish
Step-by-step easy Khandvi recipe
- Prepare the batter: In a mixing bowl, combine chickpea flour, yoghurt, water, turmeric powder, ginger paste, green chilli paste, and salt. Stir the mixture until it becomes smooth and no lumps are remaining.
- Cooking the batter: Transfer the batter to a non-stick pan or a heavy-bottomed saucepan. Cook over medium heat, stirring continuously to prevent lumps from forming. Continue cooking until the batter thickens and turns into a smooth paste. This usually takes around 10-12 minutes.
- Spreading the batter: Quickly spread a thin layer of the cooked batter onto the back of a greased plate or a smooth surface using a flat spatula. To make the next steps easier, it is recommended to wait for a few minutes until it becomes cooler.
- Rolling the khandvi: Once the batter has cooled slightly but is still pliable, gently start rolling it from one end to form a tight cylindrical shape. Repeat this process with the remaining batter.
- Tempering: Heat oil in a small pan. Add mustard seeds and let them splutter. Then, add sesame seeds and a pinch of asafoetida. Fry until you can smell the aroma.
- Finishing touches: Carefully pour the tempering over the rolled Khandvi. Garnish with freshly chopped coriander leaves and grated coconut.
- Serve and savour: Let the homemade Khandvi rolls set for a few minutes before slicing them into bite-sized pieces. Serve them with a side of green chutney or tamarind chutney for an extra burst of flavour.
Tips to ace the homemade Khandvi
- Consistency is key: Ensure that the batter is cooked to the right consistency to achieve smooth and pliable Khandvi rolls.
- Practise patience: Rolling the Khandvi requires a gentle touch and patience. Take your time to avoid breaking the rolls.
- Get creative: Feel free to experiment with different garnishes and fillings to personalise your Khandvi rolls.
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