Khandvi
“Khandvi is a delicate roll that unfurls with the subtle fragrance of ginger and sesame, melting into a creamy, tangy bite.”
Where it comes from
Khandvi is a quintessential Gujarati snack, known for its soft texture and artistic presentation, often served at festive occasions and family gatherings.
On the Palate
How it's made
6 steps · Show ↓40 min active
How it's made
6 steps · Show ↓- 15 min
In a large mixing bowl, combine chickpea flour, yogurt, water, turmeric, and a pinch of salt. Whisk until smooth and lump-free.
- 210 min
Pour the mixture into a non-stick pan and cook over medium heat, stirring constantly. The mixture will thicken and become glossy, pulling away from the pan's sides when ready.
Watch outStirring constantly is crucial to prevent lumps and ensure even cooking.
- 35 min
Spread the cooked mixture evenly onto a greased surface or a plate using a spatula. Aim for a thin, even layer.
- 410 min
Allow the mixture to cool slightly, then cut into long strips. Carefully roll each strip into a tight spiral.
- 55 min
In a small pan, heat oil and add mustard seeds, sesame seeds, and curry leaves. Once the seeds start popping, pour the tempering over the rolled khandvi.
- 65 min
Garnish with freshly chopped cilantro and grated coconut before serving.
